Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

Orange Flower Water Peaches with Rosemary, Almonds and Cream

by Rukmini Iyer from The Green Barbecue

Easy

Serves 4

Total 30min

Prep 10min

Cook 20min

Finish your outdoor feast with this sweet treat from Rukmini Iyer’s The Green Barbecue featuring lightly caramelised peaches and flaked almonds.

Discover more delicious Peach recipes

From grilled salads to fruity tarts

From the book

The Green Barbecue

Rukmini Iyer

The Green Barbecue

A fresh perspective on meat-free summertime meals

With flavour-packed recipes for outdoor and indoor cooking

From hearty vegan burgers to vibrant, refreshing salads

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Introduction

Rosemary, sage, thyme – I love using them in sweet dishes, and particularly with fruit. Here, rosemary combines with lightly griddled peaches and crisp almonds for an easy end to a late summer party.

Tags

Ingredients

Essential kit

You will need: a barbecue.

Method

Mix the sugar and rosemary together and set aside on a plate.

Once your barbecue is ready, dip the cut side of the peaches in the rosemary sugar, then grill the peaches cut side up for 5 minutes. Flip them over and grill for a further 5 minutes, keeping a close eye so the sugar caramelises, rather than burns. (Don’t worry if you lose a bit of sugar to the grill – the peaches will still caramelise beautifully.)

Remove the hot peaches from the grill and arrange on a platter. Scatter over the flaked almonds, sprinkle over the orange blossom water, and serve hot with the crème fraîche alongside.

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Ingredients

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