Not many recipes pack as much flavour punch for so few ingredients as this herby, creamy, grilled dessert
I don’t eat peaches often, but when I do, oh my … Their sweet, fleshy fruit is so versatile, and pairs well with lots of ingredients – sweet, savoury, spicy and herbaceous. That’s why I created this recipe. It’s outrageously simple, but the flavours are crazy.4 ripe peaches, halved and stoned2 tbsp fresh rosemary leaves, finely choppedFor the honey-cinnamon butterCombine the cream and herbs in a bowl, cover and refrigerate for two hours.
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