6 peaches, cut in half and stone removed
75g ground almonds
For the sauce:
100g light brown sugar
150ml maple syrup
3 tbsp margarine or butter
Pinch of salt
150ml single cream
1 tsp vanilla extract
To make the sauce, combine the sugar, maple syrup, margarine and salt in a heavy-bottomed saucepan. Bring to the boil, stirring to dissolve the sugar, and boil until the mixture is thick, or for about 3 minutes. Stir in the cream and bring back to the boil, then remove from the heat and stir in the vanilla. Set aside. Put the peach halves, cut-side down, on squares of double-thickness foil. Curl the edges of the foil up around the fruit and place on the barbecue. Cook for 5 minutes. Turn the peach halves over and spoon the almonds into the hollows. Pour 1 heaped tbsp of butterscotch sauce over each half. Draw up the edges of the foil over the top and seal. Cook over the coals until tender, or about 10 minutes longer. Serve hot with the remaining sauce.
75g ground almonds
For the sauce:
100g light brown sugar
150ml maple syrup
3 tbsp margarine or butter
Pinch of salt
150ml single cream
1 tsp vanilla extract
To make the sauce, combine the sugar, maple syrup, margarine and salt in a heavy-bottomed saucepan. Bring to the boil, stirring to dissolve the sugar, and boil until the mixture is thick, or for about 3 minutes. Stir in the cream and bring back to the boil, then remove from the heat and stir in the vanilla. Set aside. Put the peach halves, cut-side down, on squares of double-thickness foil. Curl the edges of the foil up around the fruit and place on the barbecue. Cook for 5 minutes. Turn the peach halves over and spoon the almonds into the hollows. Pour 1 heaped tbsp of butterscotch sauce over each half. Draw up the edges of the foil over the top and seal. Cook over the coals until tender, or about 10 minutes longer. Serve hot with the remaining sauce.