4ripe but firm peachescut in half and stone removed
20gbuttermelted
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