The first time I had this dish was about ten years ago at a wedding in Tuscany, when they were served as the dessert. A barbecue was set up under a line of olive trees, and the juicy peaches were perfectly grilled, then passed along for a drizzle of rosemary maple butter and a dollop of mascarpone. They were sensational! I add a crumble of amaretti biscuit on top as it brings great texture.
Slice the ripe peaches in half through the middle and remove the stones. Thread the peach halves onto the rosemary stalks or wooden skewers.
Prepare a charcoal barbecue or heat a gas barbecue to a high heat, or place a griddle pan over a high heat. Grill the peaches, turning the skewers frequently, for about 10 minutes until they are soft.
While the peaches are grilling, place a saucepan over a low heat and add the butter, rosemary and maple syrup. Stir until the butter has melted, then leave to simmer for 5 minutes. Remove the pan from the heat.
Transfer the grilled peaches to dessert plates and drizzle the hot rosemary and maple butter over the peaches, followed by a dollop of mascarpone and a sprinkle of crumbled amaretti biscuits to serve.
Taken from Clodagh’s Suppers by Clodagh McKenna, published by Kyle Books. Photography by Dora Kazmierak
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