A great way to use peaches is to pop them on a griddle pan to bring out their natural sweetness and create that lovely charred black lines for a perfect summer dessert. If we are lucky enough to see some summer sun, why not pop them on the barbecue instead for an added smokey hit. We like to serve these with maple syrup and natural yoghurt. A pinch of Achill Island Smoked Sea Salt gives the peaches a subtle Smokey flavour bringing together the sweetness of the maple syrup and the peaches. They are also a nice addition to a summer salad.
- 3-4 ripe peaches
- 2 tbsps. of maple syrup
- A pinch of Achill Island Smoked sea Salt
- Natural yogurt (to serve)
- Heat the griddle pan on medium heat
- Use a paring knife to half the peaches. Begin at the stem end of the fruit and cut through to the stone. Run the knife all the way around the peach, keeping the blade up against the stone, until you finish where you started.
- Hold the fruit and gently twist each half in the opposite direction so that they will come free from the stone.
- To remove the stone from the other half, loosen it using the tip of the knife.
- Place the peaches face down on the griddle pan for 2-3 minutes until they are nicely charred.
- Serve peaches warm with a drizzle of maple syrup, some natural yogurt and a pinch of Achill Island Smoked Sea Salt.