Honey drizzled grilled peaches

A delicious low fibre sweet treat – add as a topping or eat on its own

INGREDIENTS

SERVES ONE (WITH LEFTOVERS)

• 2 ripe peaches (the remaining 3 peach halves can be stored in an airtight container with a lid for up to 5 days)

• 1 and half tablespoon honey

• 20g unsalted butter (melted) 

METHOD

• If your peach is ripe enough, peel the skin with a peeler.

• If your peach isn’t ripe enough and the skin doesn’t come off easily, cut a shallow cross at the stem. Fill a saucepan with water and boil. Meanwhile, prepare a bowl of ice and add cold water.

• Using a slotted spoon, carefully place the peaches into boiling water for 30 to 60 seconds depending on ripeness. They should be immersed in the water just enough to lift the skin. Remove with the slotted spoon and place the peaches in the ice bath. After a minute, remove from the ice bath and dry. The skin will peel away easily from the flesh.

• Cut the peach and remove the stone. You can use the equator method: slice around the equator and twist and remove the stone with fingers.

• Next, heat your griddle pan to a medium heat and brush with a little melted butter.

• Brush the peaches with honey and place the peach halves flat side down and cook for 4-5 minutes until golden and charred. Turn the peaches over and cook for 4-5 minutes.

• Use the leftovers as toppings for porridge, yoghurt or with plain vanilla ice cream!