Recipe:
Grilled Peaches with Oat Milk Custard
Posted in Freshly Picked
The fruit that’s notorious for bruising easily actually holds its shape really well when grilled — and the heat enhances the sweetness! The delicate nuttiness of roasted hazelnuts add the perfect crunch, too.
cook
15
mins
serves
2
Easy Peasy
You will need:
- 3 peaches*
- 1 punnet elderflowers
- 20g roasted hazelnuts
- 200ml oat milk
- 80g icing sugar
- 1 teaspoon cornflour
- 1 teaspoon vanilla essence
- 1 lemon, zest only
~
Recipe:
Simon Toohey
Directions:
- 1Cut two of the peaches in half and rub the cut side with a little oil. Place on a hot griddle pan and cook until the lines are showing nice and dark. Crosshatch the lines and cook for a little longer. Remove from the heat and allow to cool.
- 2Place the oat milk in a small pan on a low-medium heat, mix the icing sugar and cornflour together then mix in a very small amount into the dry mixture to wet it. This helps to stop the dry mixture clumping. Pour this sludge back into the oat milk, add the vanilla and mix until thickened.
- 3Place the fruit in a bowl, pour the custard on the side, and sprinkle with elderflowers and hazelnuts. Add a few small slices of remaining fresh peach** for a nice balance of flavours, and enjoy!
Variation:
**You may also like to add another fun, fresh fruit such as sliced kumquats, watermelon radishes, or finger limes if you can get your hands on them!
Tip:
*Grab ‘freestone’ peaches if you can! These peaches, whose pits come out quite easily, maintain their integrity best when grilled.
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