Mallorcan

Peaches from the embers

Caramel, cinnamon, orange, almonds – the grill has one last act.

The evening is really over, but the embers are still glowing – and suddenly it smells of caramel and orange.

Adults

Children count as half

When do you want to eat?

What you need

1 grill with embers or 1 griddle pan · 1 pair of tongs · 1 knife · 1 brush or spoon

Everything included – down to the salt. Tick off what you already have – we'll bring the rest to your finca.

Halve and stone the peaches. Brush the cut sides thinly with oil and sprinkle with cinnamon – ripe peaches bring their own sugar.
Place cut side down on the grill over the last of the embers for 4 minutes, until they have grill marks and caramelise.
Turn them, drizzle a little freshly squeezed orange juice into the hollows, another 3 minutes.
Meanwhile, roughly chop the almonds.
Pull off the skins – after the embers they almost slip off by themselves. Two halves per plate, a spoonful of soya yogurt alongside, almonds over the top, the rest of the orange juice over everything.

Everything for this recipe

Peaches from the embers

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Kids love this: warm peach, cold yogurt. Anyone who doesn’t like almonds simply leaves them out.

Dice any leftover peaches and spoon them over granola and soya yogurt tomorrow morning.