Adam Liaw's grilled peaches with yoghurt and brown sugar syrup
A touch of barbecue heat does summer peaches a world of good. You could always try this with a scoop of vanilla or coconut ice-cream as well.
Ingredients
1 cup soft brown sugar or palm sugar
1 tsp vanilla extract
150ml thickened cream
½ tsp coconut essence
200ml coconut yoghurt
6 peaches
Method
1. For the brown sugar syrup, combine the sugar, vanilla and 1 cup of water in a saucepan and bring to a simmer. Simmer for 5 minutes, then allow to cool. Whip the cream to soft peaks with the coconut essence and fold through the coconut yoghurt. Refrigerate both the syrup and cream until ready to serve.
2. Heat a barbecue grill to high. Halve the peaches, discard the stone and grill, cut-side down, for about 3 minutes until blackened. Serve the peaches with the yoghurt, drizzled generously with the brown sugar syrup.
Adam's tip If you find the flavour of palm sugar too strong, combine it with ordinary white sugar. In South-East Asian cuisine, palm sugar is used to provide flavour, while white sugar is used for sweetness.
Also try Adam Liaw's barbecued chicken with oyster sauce dressing
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.smh.com.au/link/follow-20170101-h29ilg