Grilled Peaches with White Chocolate & Basil Ice Cream
BROUGHT TO YOU BY Westgold
BBQs aren’t just for meat! The star of your next BBQ is right here - flavour packed and simple, it’s a true crowd-pleaser.
Serves: 4-6
INGREDIENTS
4-6 large yellow peaches
Ice cream
75 grams white chocolate, chopped
2 egg whites
15 basil leaves, finely chopped
1 teaspoon orange zest
½ cup cream
½ cup crème fraiche
⅓ cup caster sugar
1 teaspoon vanilla bean paste
Orange Maple Butter
3 tablespoon salted Westgold Unsalted Butter, melted
1 teaspoon orange zest
3 tablespoon maple syrup
To serve
¼ cup salted macadamia nuts and chopped
fresh basil leaves to sprinkle
METHOD
To make the ice cream
Beat the egg whites until stiff using an electric beater.
Gradually pour in the caster sugar and beat well until the sugar is dissolved.
Whip the cream until thick, add the crème fraiche, vanilla, basil and zest and beat together until soft (like the consistency of Greek yoghurt).
Fold the egg white, white chocolate and cream mixture together gently. Cover and freeze for 8 hours.
The ice cream can be made the day before, but it might need to sit out of the freezer for ½ hour to soften slightly and make it easier to scoop.
To make the maple butter
Stir together the butter, maple syrup and zest.
To prepare and cook the peaches
Heat the BBQ grill to medium.
Halve the peaches and remove the stone. Lightly brush the cut side of the peach with maple butter and place it down onto the grill. Brush the skin side with the maple butter.
Close the lid and cook for 4-5 minutes each side.
Remove from the BBQ and place onto a serving platter. Top with scoops of ice cream.
Pour over the remaining maple butter and sprinkle with macadamia nuts and fresh basil leaves.
Serve immediately.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.