Grilled peaches with rose-scented madeira cake
By:
Emily Gussin
Food producer and sustainability lead, delicious.
- Published: 30 Jun 24
- Updated: 29 Jul 24
Fancy making dessert on the barbecue? Juicy fresh peaches intensify in flavour as you cook them over the coals, the flesh turning beautifully soft and the charred lines adding caramelised depth. Pair them with shop-bought madeira cake, yogurt and honey for a simple barbecue dessert that’s packed with fragrance.
For another fun barbecue dessert, try our easy maple and pecan banana splits.
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Serves 6
-
Hands-on time 15 min. Barbecue time 8 min
Ingredients
- 275g madeira loaf cake
- 3 tbsp rosewater
- 6 peaches
- Olive oil to brush
- 1 tsp golden caster sugar
- 20g shelled pistachios, chopped
- 250g thick greek yogurt
- Good quality honey to drizzle
Method
- Cut the madeira cake lengthways into 3 long slices, then cut each slice in half widthways. Transfer to a baking tray, sprinkle with the rosewater,= then set aside to infuse.
- Meanwhile, halve the peaches and remove the stones. Brush the cut sides with oil, then cook on the barbecue grill, cut-side down, for 3-4 minutes until lightly charred. Turn, sprinkle with a little sugar and cook for another 3-4 minutes until tender. Brush the cake slices with a little oil too, then warm these on the grill for 1 minute on each side.
- Meanwhile, toast the chopped pistachios in a small saucepan or roasting tin on the barbecue. Set aside to cool.
- To serve, top each slice of madeira cake with some yogurt, 2 peach halves, some pistachios and a good drizzle of honey.
- Recipe from July 2024 Issue
Nutrition
- Calories
- 305kcals
- Fat
- 11g (5.1g saturated)
- Protein
- 8g
- Carbohydrates
- 41g (28g sugars)
- Fibre
- 3.1g
- Salt
- 0.3g
delicious. tips
Easy swaps You could use any nuts you like here (almonds work well) and swap the rosewater for a liqueur or spiced rum if you prefer.
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