Clodagh McKenna’s barbecued peaches with rosemary and maple butter

The first time I had these barbecued peaches was at a wedding in Tuscany, under a line of olive trees. They were sensational! I add a crumble of amaretti biscuits on top as a finishing touch. 

barbecued peaches
Dora Kazmierak

SERVES 6

6 ripe peaches
woody rosemary stalks, for skewers (or use wooden skewers)
240g butter
2 tbsp chopped rosemary leaves
2 tbsp maple syrup
150g mascarpone
6 amaretti biscuits, crumbled

1. Slice the peaches in half through the middle and remove the stones. Thread the peach halves on to the rosemary stalks or wooden skewers.

2. Prepare a charcoal barbecue or turn up a gas barbecue to a high heat, or place a griddle pan over high heat. Grill the peaches, turning frequently, for about 10 minutes until they are soft. 

3. While the peaches are grilling, pace a saucepan over 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. 

4. 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 sprinkling of crumbled amaretti biscuits to serve. 

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