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Chargrilled Peaches with Lime Cream Cheese and Maple-caramelised Macadamias and Seeds

Serves 4


  • Maple-caramelised macadamias and seeds:
  • 2 tablespoons macadamia nuts, roughly chopped
  • 1 tablespoon sesame seeds
  • 1 tablespoon sunflower seed kernels
  • 1/4 cup pure maple syrup
  • 2/3 cup thickened cream
  • 1 teaspoon caster sugar
  • 125g cream cheese, softened
  • 1 teaspoon finely grated lime zest
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground ginger
  • 4 ripe but firm peaches, cut in half and stone removed
  • 20g butter, melted
Download Recipe (PDF)


  1. For the maple-caramelised macadamias and seeds, stir the macadamias and seeds in a small frypan over medium-high heat until lightly browned and toasted. Add the syrup. Cook, shaking the pan constantly until nuts and seeds are coated and the mixture is thickened slightly, about 1-2 minutes. Spoon onto a baking paper lined tray and cool. Break into pieces.
  2. Use an electric mixer to beat cream and sugar until firm peaks just form. In a separate bowl, beat cream cheese and lime zest until soft and creamy. Whisk in the cream in two batches. Refrigerate until required.
  3. Combine the sugar and ginger in a small bowl. Brush the peach halves with melted butter and cook on a char-grill plate or barbecue over medium-high heat for 3-5 minutes or until lightly charred. Place cooked peaches to a dish and sprinkle with sugar mixture. Set aside, covered loosely in foil, for 5 minutes for the sugar to melt.
  4. Serve peaches warm or cool, dolloped with lime cream cheese and sprinkle with caramelised macadamias and seeds.

Tips / Handy Hints

Ensure your peaches are lovely and ripe, but still firm for this recipe. Try this recipe with nectarines or large plums when they are in season.


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