Grilled Vanilla Peaches – with Butterscotch Sauce

Grilled Vanilla Peaches – with Butterscotch Sauce

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To serve – 4
Preparation time – 3-4 minutes
Cooking time – 15 minutes

Wonderfully sweet peaches – complimented by a really decadent butterscotch sauce.

Nutritional count per batch
Energy 220kcal; Fat 8.6g; Saturates 5.4g; Sugars 34.1g; Sodium 0.8g


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½ Vanilla Pod 2 tbsp soft brown sugar 2 tbsp freshly squeezed lemon juice 4 ripe peaches, quartered and stoned For the Butterscotch sauce: ½ tbsp. cocoa powder ½ tbsp. cornflour 150 ml skimmed milk 40 g butter 2 tbsp soft brown sugar ½ tsp sea salt 1 tbsp maple syrup


  1. Preheat the grill to medium hot.
  2. Slit the vanilla pod and scrape the seeds into a small bowl by running the back of a pointed knife down the pod. Add the brown sugar and lemon juice and mix together.
  3. Arrange peaches, cut side up, on a baking dish and cover with sugar syrup. Place under the grill for about 5 minutes until caramelized* and the edges are starting to brown.
  4. Meanwhile, prepare the sauce by sifting the cocoa powder and cornflour into a little bowl and blending to a paste with a few teaspoons of milk.
  5. Heat the rest of the milk in a small non-stick pan together with the butter, sugar, salt and maple syrup. Stir continuously over a gentle heat until the butter has melted and the sugar dissolved.
  6. Add the cocoa paste, stirring continuously, until it starts to bubble.
  7. Let it bubble for about 30 seconds to allow the sauce to thicken.
  8. Place the peaches on a serving dish and drizzle over any syrup that collected in the baking dish.
  9. Pour the butterscotch sauce into a serving jug and serve with the peaches.

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