Grilled Peaches and Cream


  • 4 medium-sized fresh, ripe peaches
  • 3-4 macaroons, crushed
  • 1 tbsp demerara or light brown sugar
  • 1-2 tbsp Cointreau

For the topping

  • 1¼ cups heavy cream
  • ¾ cup demerara or light brown sugar


Pour boiling water over the peaches and leave for a minute or two, then pour off the water and cover them with cold water. The skins should then be easily removed. Halve the peaches, discarding pits, and place in a single layer in an ovenproof dish, cut sides up.

Mix the macaroons with the sugar and enough of the Cointreau to make a paste. Fill the peach cavities with the paste. If necessary, the peach cavities can be made a little larger by removing some of the flesh, which should be minced and added to the paste.

Whip the cream and spread over the peaches. Put the peaches to chill in the refrigerator.

When ready to serve, sprinkle demerara sugar over the cream and place under a preheated hot broiler until the sugar melts.