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Finish off your barbecue menu with this simple seasonal pudding. Griddled peaches mixed with fresh blueberries, lemon, crunchy granola and a sprinkling of cinnamon make this dessert a winner. See method
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Place the peaches in a large bowl with the lemon zest, cinnamon, maple syrup and demerara sugar and toss well to coat.
Heat the barbecue until hot and place the peaches cut side down onto the barbecue; griddle and cook for 1-2 minutes until lightly charred and softened.
Tear 2 sheets of foil to create 30cm x 30cm squares and place the griddled peaches cut side up into the centre. Drizzle 1 tbsp of the maple syrup mixture from the bowl and scatter the blueberries evenly over each. Gather up the sides of the foil and scrunch over the top of the fruit to create parcels and return to the barbecue for 12-15 minutes until soft and piping hot.
Meanwhile mix the crème fraiche with the remaining maple syrup and lemon mixture in the bowl to create a cinnamon and lemon cream.
Serve the hot fruit in their parcels with the cinnamon cream spooned over and scattered with the granola.
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