This article was written for Annabel & Grace, which is now part of Rest Less.
GRILLED PEACHES WITH PIMMS CREAM
MAKES 4 adult portions PREPARATION TIME 15 minutes, plus 2 hours marinating COOKING TIME 2 minutes
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.