Recipe Detail

Preparation 10 mins | Cooking 5-6 mins | Serves 4

Olive oil spray

1/4 cup brown sugar

6 plump just-ripe yellow peaches, halved and stones removed

½ cup coconut sour cream*

Honey, for drizzling

STEP 1: Cut a sheet of baking paper to fit the base of a char-grill pan. Lightly spray or brush the pan with oil to grease. Press the baking paper into the pan and preheat on medium-high heat.

STEP 2: Place sugar onto a plate. Press the cut-side of peaches into the sugar to lightly coat. Place peaches sugar-side-down into the pan and cook for 2-3 minutes until golden and charred then turn and cook for a further 1 minute. Transfer peaches to a board or platter and set aside to cool slightly.

STEP 3: Serve peaches with a coconut sour cream and honey.

*Note; coconut sour cream is a plant-based vegan product. Use sour cream, natural Greek-style yoghurt or mascarpone as a dairy alternative.