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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Orange Flower Water Peaches with Rosemary, Almonds and Cream
![Peach Almond](https://thehappyfoodie.co.uk/wp-content/uploads/2022/06/peach_almond_DAVIDLOFTUS_1632-scaled.jpg)
Finish your outdoor feast with this sweet treat from Rukmini Iyer's The Green Barbecue featuring lightly caramelised peaches and flaked almonds.
Introduction
Rosemary, sage, thyme – I love using them in sweet dishes, and particularly with fruit. Here, rosemary combines with lightly griddled peaches and crisp almonds for an easy end to a late summer party.
Ingredients
3 heaped tbsp | soft light brown sugar |
2 | sprigs of fresh rosemary, leaves finely chopped |
4 | just-ripe to underripe peaches, halved |
2 tsp | orange flower water |
40g | toasted flaked almonds |
crème fraîche, to serve |
Essential kit
You will need: a barbecue.
Method
Mix the sugar and rosemary together and set aside on a plate.
Once your barbecue is ready, dip the cut side of the peaches in the rosemary sugar, then grill the peaches cut side up for 5 minutes. Flip them over and grill for a further 5 minutes, keeping a close eye so the sugar caramelises, rather than burns. (Don’t worry if you lose a bit of sugar to the grill – the peaches will still caramelise beautifully.)
Remove the hot peaches from the grill and arrange on a platter. Scatter over the flaked almonds, sprinkle over the orange blossom water, and serve hot with the crème fraîche alongside.