With just a handful of ingredients and a short amount of time, you can create this juicy, creamy, entirely luscious dessert.
- 35 g (1 ¼ oz/¼ cup) whole hazelnuts
- 4 peaches, halved and stones removed
- 1 tbsp softened butter
- 75 g (2¾ oz/⅓ cup) mascarpone cheese
- 140 g (5 oz/¾ cup) soft brown sugar
- 185 ml (6 fl oz/¾ cup) cream
- ½ lemon, zested
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat barbecue grill to medium-low and lightly grease with oil.
2. Heat a small frying pan over medium heat and toast the hazelnuts for 1–2 minutes, until toasted and fragrant. Set aside to cool and then roughly chop.
3. To make the caramel sauce, combine the sugar with 60 ml (2 fl oz/¼ cup) of water in a small saucepan over low heat, stirring until the sugar has melted. Use a wet pastry brush to brush down the side of the pan to dissolve any remaining sugar crystals. Bring to the boil and cook, stirring, for about 8 minutes until the mixture turns a light golden colour. Remove from the heat immediately. Set aside to cool for a few minutes, then stir in the cream and lemon zest. The mixture may foam a little. Stir until smooth.
4. Brush the cut sides of the peaches generously with butter and place, cut-side down, onto the grill. Cook for 4–5 minutes or until grill marks appear.
5. Remove from the heat and serve immediately topped with mascarpone, caramel sauce and hazelnuts.
Recipe from Feed The Man Meat (Smith Street Books).