Vin Santo grilled peaches

Peach season never lasts long enough for me as I adore plump, ripe, sweet, juicy peaches. I cut them up and toss them into salads, make ice cream and tarts with them, and eat them just as they are with good cheese. Here, the peaches are soaked in Vin Santo, then grilled over mesquite (wood) embers until charred and caramelised. Enjoy them with a small glass of Vin Santo.

SERVES 4

4 medium ripe, firm

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peaches

8 tbsps of honey

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or honeycomb

1 tbsp of finely chopped

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fresh sage 1 bottle of Vin Santo

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Crème fraîche or sour

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cream, to serve

Oil, for brushing the

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grill/barbecue grate Heat the grill/barbecue to medium–high. Brush the grate with oil.

1 Cut the peaches in half and remove the stones. Lay the peaches cutside down on the grill and cook for 3–4 minutes, then turn them over using a pair of tongs.

2 Place a tablespoon of honey or honeycomb in the centre of each peach half, then fill with Vin Santo. Sprinkle the peach halves with the chopped sage. Cook for another five minutes until caramelised and slightly charred.

3 Serve with crème fraîche or sour cream and a small glass of Vin Santo. ➤