← Nouns Cooking · Dessert Parlour

Ingredients

• 4 ripe but firm peaches, halved and stoned
• 1 tbsp light olive oil or vegetable oil
• 2 tbsp Maple syrup
• ½ tsp ground cinnamon
• 1 pinch flaky sea salt
• 50 g Walnuts, toasted and roughly crushed
• 200 g Coconut yogurt (dairy-free)
• small mint leaves (optional)
• vanilla ice cream, instead of the yogurt (optional)

Method

1. Heat a griddle pan or barbecue until really hot. Brush the cut sides of the peaches lightly with oil.
2. Lay the peaches cut side down and leave them undisturbed for 3–4 min, until they lift away easily with dark char lines.
3. Flip them, brush the tops with half the maple syrup and cook for 2–3 min more, until just tender when pressed.
4. Mix the remaining maple syrup with the cinnamon and a pinch of salt.
5. Arrange the peaches on plates, spoon over the coconut yogurt, drizzle with the cinnamon maple and scatter with walnuts and mint.

Tips

• Rock-hard peaches never soften enough on the grill, so pick ones that give slightly near the stem.
• Vanilla ice cream is lovely here but makes the dish no longer vegan. Contains walnuts.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons Great British Chefs