Griddled Peaches with Strawberry Cream


Preparation info

  • Makes


    adult portions
    • Difficulty


    • Ready in

      20 min

Appears in

Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

Madhouse Cookbook

By Jo Pratt

Published 2013

  • About

Cook these on the barbecue or use a griddle on the stovetop to make a light and refreshing end to a meal. Raspberries or a mixture of summer fruits can be used in place of strawberries. I suggest you use Pimm’s if you can find it, but Southern Comfort works just as well.


  • cup Southern Comfort or Pimm’s No.1 Cup
  • 3 tablespoons confectioners’ sugar, plus extra for dusting
  • 1 vanilla bean, halved with seeds removed
  • 4 ripe peaches, halved and pitted
  • ¾ cup plus 2 tablespoon heavy cream
  • 1⅓ cups strawberries, stems removed and halved or quartered if large


  1. Mix together the Southern Comfort, confectioners’ sugar and vanilla seeds. Put the peach halves in a shallow bowl, pour the Southern Comfort mixture over and cover with plastic wrap. Macerate the peaches in the refrigerator a couple hours, or overnight, if you can.
  2. When you’re ready to cook, put a griddle over high heat or have your barbecue super hot. Lift the peaches out of the marinade and dust the cut surfaces with confectioners’ sugar. Put the peaches sugar-side down on the griddle or barbecue and broil 1 minute, or until the sugar caramelizes.
  3. Put 3 tablespoons of the marinade in a bowl and the rest in a small saucepan. Boil the marinade in the pan 1 minute until it becomes syrupy.
  4. Meanwhile, whisk the cream with the reserved marinade until it just starts to form soft peaks.
  5. Spoon the syrup over the peaches. Fold the strawberries through the cream and serve with the griddled peaches.