Recipe for baked peaches - barbecue recipe

Gavin Kingcome

This wonderful late-summer dessert is easy to assemble and incredibly delicious. It’s the perfect thing to cook as the flames die back and you are left with a nice bed of chunky embers. You can do the same thing with apples or plums; they will be equally good.

Ingredients

  • 4 ripe peaches
  • 50g unsalted butter, softened
  • 1 vanilla pod, split lengthways
  • 2 tbsp soft brown sugar
  • Grated zest of ½ lemon
  • 4 sprigs of thyme

Method

  1. Prepare your fire and let it die back a bit. You want a nice bed of moderately hot embers – a little flaming wood and smoke is fine.
  2. Halve the peaches and remove the stone. Lay the peach halves, cut side up, on a double layer of foil, large enough to encase the peaches in a parcel.
  3. Put the butter into a bowl. Scrape the vanilla seeds from the pod and add them to the butter, along with the sugar and lemon zest; mix well. Dot a little of this sweet vanilla butter on each peach half. Top with the sprigs of thyme and throw in the split vanilla pod for good measure. Fold the foil over the peaches to create a neat sealed parcel.
  4. Set the parcel carefully down in the embers of the fire. The peaches need to be cooked in a gentle, glowing heat, so don’t let them come into contact with any super-hot embers. Bake for 20–25 minutes, rotating the parcel occasionally to ensure the peaches cook evenly.
  5. Remove the parcel, open it and check if the fruit is tender by prodding it with a knife. If it’s not quite ready, rewrap and return to the fire for a little longer. Once the peaches are tender, serve them hot, with all the buttery sweet juices from the parcel, and cream if you like.

A recipe from River Cottage Handbook No.17: Outdoor Cooking by Gill Meller (Bloomsbury Publishing). Buy the book here.

Recipe for baked peaches - barbecue recipe