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


  • Electric mixer


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


  • 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.


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