Search

  Home
  Cook
  Watch
  Read
  Marketplace
  Subscribe
  News
  BBQ Magazine
  Say Hello
  BBQ magazine Merchandise
 

Join us on      

@thebbqmag for all

MENU
 

 

 

Grilled peaches with thyme

Peaches should be in plentiful abundance coming out of autumn into early winter, but for a ray of sunshine in the darker months they are a real treat if you can find some nice ripe ones.

 Marcus Bawdon   Winter 2021 Join us on        @thebbqmag

 #MarcusBawdon #Peaches

 

 

 

Peaches should be in plentiful abundance coming out of autumn into early winter, but for a ray of sunshine in the darker months they are a real treat if you can find some nice ripe ones.

 

Ingredients

 

Grilled peaches with thyme

  • 1 peach (per person)
  • A drizzle of maple syrup
  • White wine or Prosecco (optional)

TO SERVE

  • Sprinkle of thyme leaves
  • 1 tbsp mascarpone (per person)

 

Method

 

  1. Allow for one peach per person. Cut them in half, remove the stone and place on the bars of a hot grill, around 180-200°C until charred and softened, around 10-15 minutes, turning occasionally. In the last few minutes you can drizzle with a little maple syrup. You can also spray over a little fruity white wine or Prosecco over the peaches if you like towards the end of cooking.
  2. Once softened and caramelised, serve with a sprinkle of fresh thyme leaves and a tablespoon of mascarpone.

 

All Recipes

 

Reviews

We'd love to hear your feedback on this recipe! Why not be the first to review it?

note your review will not appear immediately upon submission

 

 

 

 

There are no videos linked to this story

 

There are no audio files linked to this story

 

There are no image galleries linked to this story

 

 

 

Still hungry?

 

Get BBQ insights

Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.

Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.

Simply fill in the form opposite - we won't bombard you with click bait, and you can opt out at any time.

 
 
 
 
 

 

 

 

 

Copyright ©2022 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.

Cookies

BBQ magazine uses cookies for analytical and technical purposes to improve our service to you. Please choose whether to only allow technical cookies, or accept all. more information here