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Peaches And Butterscotch

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6 peaches, halved and stoned
Angelica, to decorate, if desired


90 g (3 oz/ cup) light soft brown sugar
155 ml (5 fl oz/ ⅔ cup) maple syrup
45 g (1 oz/3 tablespoons) butter
Pinch of salt
155 ml (5 fl oz/ ⅔ cup) single (light) cream
Few drops vanilla essence


60 g (2 oz/ cup) ground almonds
2 tablespoons finely chopped angelica


Serves: 12


Wash, dry and halve peaches; remove stones.

To make sauce, combine sugar, maple syrup, butter and salt in a heavy-based saucepan. Bring to boil, stir once, then boil for 3 minutes to form a thick syrup. Stir in cream, bring back to boil and immediately remove from heat. Stir in vanilla essence to taste. Pour into a jug and keep warm.

Put peach halves, cut-sides down, on individual squares of double thickness foil. Curl up sides of foil but do not seal. Barbecue on rack over hot coals for 5 minutes. Turn peaches over on the foil; spoon almonds and angelica into cavities and pour over a tablespoon of butterscotch sauce. Draw up edges of foil and twist above peaches to seal. Barbecue for 10 minutes until tender. Decorate with angelica, if desired, and serve hot with remaining sauce.

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