Peaches grilled with vanilla and amaretto

This dish is simple to prepare but the combination of caramelising on the barbecue and the added flavours makes for a very sophisticated result.

Peaches grilled with vanilla and amaretto

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vanilla pod



granulated sugar




Preparation method

  • Halve the peaches and remove the stone.
  • Heat the barbecue.
  • Mix the sugar with the marrow from the vanilla pod.
  • Briefly grill the peaches on the cut side.
  • Transfer them to an oven-proof dish and sprinkle with the vanilla sugar.
  • Drizzle with half of the amaretto and place in an oven at 170°C for approx. 20 minutes.
  • Make sure the peaches are lightly caramelised but still quite firm.
  • Drizzle with the rest of the amaretto.

Serving suggestions

  • As part of a dessert with chocolate components and, for example, shaved raw mushrooms.
  • Serve with mascarpone and vanilla ice cream. If you like, sprinkle with roasted almonds.

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