Grilled Peaches must be the easiest dessert ever but these ones are drizzled by a delicious browned butter which is flavoured with cinnamon and ginger.
Make the browned butter in advance and this dessert can be on the table in 10 minutes.
You can cook this in a griddle pan or it's also great to use up the still warm coals on the barbecue too.
Top with Greek yoghurt and some chopped hazelnuts before serving.
My husband isn't mad on fruit, especially in a dessert, but when we go away he always has peaches and yoghurt for breakfast. I thought I would turn it into something we could have as a dessert that he would eat. The thing is, the browned butter makes this dish irresistable!
What are the ingredients?
You really need to use ripe peaches or nectarines for this dish. If they are too hard you will never get the stone out and too ripe and they will lose their shape and turn to mush on the griddle pan.
For the browned butter sauce you will need butter, runny honey, vanilla extract, cinnamon and fresh ginger.
For the garnish I've used shopped fresh mint and some chopped hazelnuts.
How to make this dessert
Start by making the browned butter. Heat the butter in a small saucepan over medium heat for about 3 minutes, stirring. You should be able to smell a rich toasty aroma and the butter will turn a dark brown colour.
Remove from the heat and turn the browned butter into a bowl. At this stage it will be quite foamy.
Stir in the vanilla, cinnamon, honey and fresh grated ginger.
I tend to buy big pieces of ginger, cut them into chunks about 4cm long and put in a freezer bag. I find it's easier to use a microplane greater when the ginger is frozen as it doesn't snag and clog the grater.
The butter sauce will look separated to start with but will come together as it cools.
Next, slice the peaches or nectarines in half and remove the stones.
Heat the griddle pan with the oil over a medium heat and add the peach halves face down.
Cook for 3 minutes each side until char marks appear.
Serve the peach halves immediately, drizzled with the browned butter, with a dollop of Greek yoghurt.
Add a scattering of fresh chopped mint and some chopped hazelnuts to finish.
I use nectarines or peaches interchangeably when they're in season so it's really up to you. I think other stones fruit could work well too, such as apricots and large plums. Grilled pineapple or bananas would also work well.
Rather than using a browned butter why not try using a homemade caramel sauce?
For the topping you could use crème fraîche, vanilla ice cream or plain yoghurt. If you want to be decadent add whipped cream or clotted cream
Not really. They really need to be warm to serve and bring out the flavour of the butter sauce. You could store any leftover in the fridge and serve for breakfast!
You can easily make the browned butter in advance and store at room temperature if using within an hour or two. To store any longer, cover the bowl and place in the fridge. It will set quite hard so set it over some hot water to soften.
So here's an easy recipe for Grilled Peaches with a browned butter sauce.
What would you dollop on top of yours? I'd love to know.
Grilled Peaches with Browned Butter
- griddle pan or barbecue
- 4 peaches ripe, or nectarines
- 1 tablespoon oil for grilling
For the browned butter
- 4 tablespoon butter salted
- 2 tablespoon honey runny
- 1 teaspoon vanilla extract
- 1 tablespoon ginger grated
- ½ teaspoon cinnamon
- 8 tablespoon Greek yoghurt
- 1 tablespoon mint fresh, chopped
- 20 g hazelnuts chopped
For the browned butter
- Heat the butter in a small saucepan over a medium heat for about 3 minutes until it turns a deep brown, stirring regularly.
- Pour the butter into a bowl and stir in the honey, cinnamon, vanilla and ginger.
- Leave to cool.
For the peaches
- Cut the peaches in half and remove the stones.
- Heat the oil in the griddle pan over a medium heat and add the peaches, cut side down.
- Cook for about 3 minutes each side or until light char marks appear.
More dessert recipes to try
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove