Barbecued peaches with ice cream

Prep time: min
Total time: min
Serves 6
1 1/4 cups
skinned hazelnuts
310 mL
1/2 cup
superfine sugar
125 mL
ripe peaches
Quality vanilla ice cream, to serve
Liquid honey, to serve
Per serving (1/6 of the recipe):
16 g
saturated fat
1.1 g
25.8 g
25.3 g
4.4 g


  1. Preheat the barbecue or grill pan. Line a baking sheet with parchment paper.

  2. To make the praline, toast the hazelnuts in a dry frying pan on a low heat for around 5 minutes, or until golden, tossing occasionally. Set aside.

  3. Put the sugar in a heavy-bottomed pan with 7 tablespoons of water and mix well to help the sugar to dissolve. Place on a medium heat. After about 3 minutes the mixture will start to bubble and turn into a clear syrup; leave it on the heat for around 10 minutes, or until it turns golden brown. Don’t stir the syrup at all, just give the pan a gentle swirl or shake every now and then.

  4. Once golden brown, carefully add the toasted nuts and gently shake the pan to make sure they all get well coated. Turn down to a simmer and, once the caramel is dark golden brown, carefully tip it on to your lined baking sheet and use a spatula to spread it out, if necessary. Don’t be tempted to touch the caramel – it’ll burn! Leave to cool fully, then break up into small bite-sized pieces.

  5. Halve and pit the peaches, then add to the barbecue and cook for 3 to 5 minutes on each side, or until nicely charred. Divide between your serving bowls, top with a scoop of ice cream, a drizzle of honey and a scattering of the praline mixture, then serve.


This also works with nectarines – just make sure they’re perfectly ripe for the very best results.