GRILLED PEACHES AND CREAM
Steps:
- Pour boiling water over the peaches and leave them for 1 to 2 minutes, then pour off the water and cover them with cold water. The skins should then be easily removed. Halve the peaches, discarding stones, and place in a single layer in an ovenproof dish, cut sides up.
- Mix the macaroons with the sugar and enough of the Cointreau to make a paste. Fill the peach cavities with the paste. If necessary the peach cavities can be made a little larger by removing some of the flesh, which should be finely chopped and added to the paste.
- Whip in the cream and spread over the peaches. Put the peaches to chill in the refrigerator.
- When ready to serve, sprinkle Demerara sugar over the cream and place under a preheated broiler until the sugar melts.
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