BBQ Rum Baked Peaches with Caramelised Yoghurt
By: FAGE UK
Published: Monday, September 15, 2014 - 6:17am

Ingredients




4 large peaches
1 tsp olive oil
2 tbsp soft brown sugar
4 shots Malibu
For the dip:
250g TOTAL Greek Yoghurt
2 tbsp soft brown sugar

Preparation

1 Cut 4 heart-shaped pieces (approx 6 inches high) of both tin foil and of parchment paper, to make the cooking bags. Lay the parchment paper on top of the foil. 2 Halve and de-stone the peaches, brush with oil and quickly char grill on the BBQ. 3 Place the peaches on one half of the paper and sprinkle with sugar. 4 Fold over the other half of the paper and foil, twisting together the bottom of the heart, creating a bag. Make sure you leave a small gap at the top of the heart to pour in the Malibu. 5 Once the Malibu has been poured in, seal the bag completely and place onto the grill of the BBQ for about 20 minutes. 6 To make the dip, split the Greek yoghurt into 4 ramekins, sprinkle with the sugar and glaze using a blow torch to create a brulee effect. 7 Open the foil bags and serve to your guests with an individual ramekin of yoghurt to accompany their dish. 8 If you don't own a blowtorch you can make the dip in advance. Simply place the yoghurt filled ramekins into the fridge for a minimum of 1 hour and leave to caramelise.

About

You can bake lots of fruit on the BBQ, but these peaches are a little bit naughty! The rum and caramelised Greek yoghurt will be great for any BBQ party.