Main Ingredients
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60g of Lurpak Butter Salted
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60ml of Lyles Golden Syrup In Tin
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60ml of PnP Fresh Cream
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1 pinch of Cerebos Iodated Table Salt
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3ml of PnP Cinnamon
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8 ripe peaches, halved
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5ml of PnP Vanilla Flavour Essence
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1 tub of Lancewood Mascarpone Cheese, (250g)
Method
Heat butter and golden syrup together until bubbling.
Reduce heat and stir in cream.
Add salt and cinnamon.
Cook until slightly thickened.
Place peaches cut-side down on the grid over medium coals or grill on a heated griddle pan. Cook until softened.
Stir vanilla essence and mascarpone together.
Serve grilled peaches with dollops of vanilla mascarpone and drizzles of caramel sauce.
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