Grilled Peaches with Marsala Cream

1. 1

   Beat the Philly*, caster sugar and Marsala until smooth, refrigerate.

2. 2

   Cut each peach in half and remove the stone.

3. 3

   Brush the cut side with butter and sprinkle with the brown sugar.

4. 4

   Place the peaches on a baking tray and place under a hot grill, cook for 6-8 minute or until the peaches are hot and golden.

5. 5

   Arrange peaches on serving plates, sprinkle with the almonds and serve with a dollop of Marsala Cream and an almond macaroon.

6. 6

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.