Chargrilled peaches with lime cream cheese

Mouthwatering caramelised peaches topped with a zesty lime cream cheese. Heaven on a plate!
Course Dessert
Servings 4 people

Equipment

  • Electric mixer

Ingredients
  

Maple-caramelised macadamias and seeds

  • 2 tbsp macadamia nuts roughly chopped
  • 1 tbsp sesame seeds
  • 1 tbsp sunflower seed kernels
  • 1 quarter cup pure maple syrup

Peaches and cream

  • Two thirds cup thickened cream
  • 1 tsp caster sugar
  • 125 g cream cheese softened
  • 1 tsp finely grated lime zest
  • 1 quarter cup brown sugar
  • 1⁄2 tsp ground ginger
  • 4 ripe but firm peaches cut in half and stone removed
  • 20 g butter melted

Instructions
 

  • Heat For the maple-caramelised macadamias and seeds, stir the nuts and seeds in a small frypan over medium-high heat until lightly browned and toasted. Add the syrup. Cook, shaking the pan constantly until nuts and seeds are coated and the mixture is thickened slightly, about 1-2 minutes. Spoon onto a baking paper lined tray and cool. Break into pieces.
  • Use an electric mixer to beat cream and sugar until firm peaks just form. In a separate bowl, beat cream cheese and lime zest until soft and creamy. Whisk in the cream in two batches. Refrigerate until required.
  • Combine the sugar and ginger in a small bowl.
  • Brush the peach halves with melted butter and cook on a chargrill plate over medium-high heat for 3-5 minutes or until lightly charred.
  • Remove to a dish and sprinkle with sugar mixture.
  • Set aside, covered loosely in foil, for 5 minutes.
  • Serve peaches warm or cool, dolloped with lime cream cheese and sprinkle caramelised macadamias and seeds.

Notes

Recipe courtesy of Dairy Australia
Keyword Cream, Cream cheese, Dessert, Lime, Maple syrup, Peaches

MORE INFORMATION ON

RECIPES

RECIPES

September 30, 2016

PUBLICATIONS

PUBLICATIONS

September 29, 2016