Serve the best grilled dessert at your next barbecue.
Peaches with Butterscotch Sauce
6 medium-sized peaches, washed
1/2 cup ground almonds
1/2 cup light-brown sugar
2/3 cup maple syrup
Pinch of salt
2/3 cup half and half
2 teaspoons vanilla extract
To prepare Butterscotch Sauce, combine brown sugar, maple syrup, butter and salt in a small saucepan. Bring to a boil, stir once, then boil 3 minutes or until thick syrup forms. Stir in half and half. Bring back to a boil and immediate remove from heat. Stir in vanilla. Cover and keep warm.
Place each peach half cut-side down on a square of a double thickness of foil. Fold up the sides of the foil, but do not seal. Cook on a rack for about 5 minutes. Open foil packets and turn peaches over. Spoon ground almonds into the cavities. Top with 1 Butterscotch Sauce. Draw up the edges of the foil and twist above peaches to seal. Cook 10 minutes or until peaches are tender. Garnish with sprigs of mint or angelica “leaves.”
Butterscotch sauce is great on sliced bananas too!
Published in: Cooking