Chargrilled Peaches with Lime Cream Cheese and Maple-Caramelised Macadamias and Seeds
Recipe by The Dairy Kitchen
Serves 4
Ingredients
Method
2 tablespoons macadamia nuts, roughly chopped
1 tablespoon sesame seeds
1 tablespoon sunflower seed kernels
1/4 cup pure maple syrup
2/3 cup thickened cream
1 teaspoon caster sugar
125g cream cheese, softened
1 teaspoon finely grated lime zest
1/4 cup brown sugar
1/2 teaspoon ground ginger
4 ripe but firm peaches, cut in half and stone removed
20g butter, melted
Stir the macadamias and seeds in a small fry pan 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 char-grill plate or barbecue over medium-high heat for 3-5 minutes or until lightly charred.
Place cooked peaches to a dish and sprinkle with sugar mixture. Set aside, covered loosely in foil, for 5 minutes for the sugar to melt
Serve peaches warm or cool, dolloped with lime cream cheese and sprinkle with caramelised macadamias and seeds
