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Recipe by: antonia
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4 peaches, preferably freestone, or nectarines
2 tbsp ( 30 mL) melted butter
2 tbsp ( 30 mL) brown sugar
1. Preheat barbecue and lightly oil grill.
2. Using a slotted spoon, dip peaches into rapidly boiling water for 30 to 60 seconds to loosen skins. Rinse immediately under cold running water, then peel. If using nectarines, do not peel. Slice into quarters and remove stone.
3. Stir butter with brown sugar and brush over fruit. Grill peaches, basting often with brown sugar mixture, until hot and golden grill marks appear, about 2 to 3 min. per side.
4. Arrange peaches around a generous scoop of vanilla ice cream. Sprinkle with crushed amaretti cookies.
Nutrients per serving
1.2 g protein, 0.3 mg iron, 4.0 g fat, 13.0 mg calcium, 23.3 g carbohydrates, 124.0 calories.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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