Griddled peaches with honey and rosemary cream

Serves: 4 Prepare & Cook:


  • 1 tbsp runny honey
  • 1 tsp finely chopped rosemary
  • 180ml double cream
  • 4 peaches, halved and stoned
  • 2 tbsp SpinneysFood Sunflower Oil


  1. Set a small pan with the honey and rosemary over a high heat for 30 seconds, until just beginning to simmer. Set aside and leave to cool for 1 minute.
  2. Put the cream and the honey mixture in a bowl and beat with an electric hand whisk to soft peaks.
  3. Set a large griddle pan over a medium-high heat. Brush the cut side of the peaches with oil. Cook, cut-side down, for 4-5 minutes, or until warmed through and nicely charred.
  4. Divide the peaches among four bowls and serve topped with honey and rosemary cream.

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