Chef Caren McSherry of Gourmet Warehouse shows us how to make a tasty peach treat for the barbecue and an original peach Bellini.
4 ripe but firm peaches
2/3 cup mascarpone cheese
½ cup crushed amaretti biscuits
2 tbsp almond-flavoured liquor
½ cup Salted caramel sauce (garnish)
Cut the peaches in half and remove the stone, place the peaches on a tray.
Mix together the cheese, biscuits and liquor. Spoon this mixture evenly into the peach cavities.
Transfer the peaches directly onto a hot grill that has been preheated to medium-high.
Close the lid and let the peaches grill for about 5-8 minutes or until they are still firm but have a little give to them and the cheese begins to ooze.
Transfer to your serving dish and give each place a generous drizzle of the salted caramel sauce.
Note: Mascarpone is an Italian-style cream cheese. It is easily purchased at Italian deli’s everywhere. In a pinch use full-fat cream cheese.
The true classic is simply peach puree and prosecco. There are many recipes that include lemon juice and sugar but for the purists, this is it.
2 ripe peaches, skinned and pit removed
8 ounces prosecco
Place the peeled peaches in a blender or food processor and puree until completely smooth. Add 2 tablespoons of the puree to a fluted glass, top with chilled prosecco and drink.
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