June 11, 2013

This article was written for Annabel & Grace, which is now part of Rest Less.

This recipe comes from Jo Pratt’s latest cookery book, Madhouse Cookbook, and she has kindly given us permission to re-publish it on our website as she thinks it would be a perfect one for all the Countrywives’ readers – just a few calories with a splash of alcohol!!



MAKES 4 adult portions PREPARATION TIME 15 minutes, plus 2 hours marinating COOKING TIME 2 minutesGRILLED PEACHES WITH PIMMS CREAM

80ml/21⁄2fl oz/1∕3 cup Pimm’s No.1 Cup
3 tbsp icing sugar, plus extra for dusting

1 vanilla pod, halved and seeds removed

4 ripe peaches, halved and pitted

200ml/7fl oz/scant 1 cup double cream

200g/7oz/11∕3 cups strawberries, stalks removed and halved or quartered if large


1 Mix together the Pimm’s, icing sugar and vanilla seeds. Put the peach halves in a shallow bowl, pour over the Pimm’s mixture and cover with cling film. Marinate the peaches in the fridge for a couple of hours or overnight if you can.

2 When you’re ready to cook, put a griddle over a high heat or have your barbecue super hot. Lift the peaches out of the marinade and dust the cut sides with icing sugar. Put sugar-side down on the griddle or barbecue for 1 minute until the sugar has caramelized.

3 Put 3 tbsp of the marinade in a bowl and the rest in a small saucepan. Boil the syrup in the pan for 1 minute until it goes 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.

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