Quick, Grilled Peaches with Verbena Cream

Recipe created by Chris Mackett
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Ingredients

Serves 4

 

4 peaches, cut in half

3 tbsp demerara sugar

 

Verbena cream

200ml double cream

1 tbsp chopped lemon verbena

40g icing sugar

6 chopped crushed amoretti biscuits

8 sprigs or so leaves of verbena to garnish

16 raspberries

Method

  • Lay the peaches on to a heat proof tray and sprinkle the sugar over the top.
  • Place the peaches under the grill until you have a lovely caramelised bar marked crust.
  • Once the peaches are ready, remove them from the grill and leave to cool slightly so that the sugar cools.
  • While the peaches are cooling, whip the cream, sugar and verbena until soft peaks.
  • To serve spoon on large dollops of the flavoured cream, then scatter over the raspberries, verbena sprigs and finally the crushed biscuits.