Grilled peaches with maple syrup and chilli



The peaches are the first thing I grill on the barbecue before it gets messy with meat or fish. Serves six.

6 yellow peaches, still quite firm

Olive oil

75ml maple syrup

Chilli flakes

Cut the peaches in half, twisting them to pull them away from the stones. Prise out the stones with a teaspoon. Brush the cut faces of the peaches with olive oil and put them face down on the grill. After a couple of minutes, lift the peaches and turn them 90 degrees, keeping the face side down, to produce a criss-cross pattern. After another minute turn over the peaches and grill them through the skin. Then place face side up in an ovenproof serving dish.

Spoon a little maple syrup into each peach, sprinkle with the chilli flakes and bake under a hot grill for five minutes.

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Adapted from:  Rowley Leigh is the chef at Le Café Anglais  rowley.leigh@ft.com

Dori Ross