Skip to content

The fruit that’s notorious for bruising easily actually holds its shape really well when grilled — and the heat enhances the sweetness! The delicate nuttiness of roasted hazelnuts add the perfect crunch, too.

You will need

Serves 2

  • 3 peaches*
  • 1 punnet elderflowers
  • 20g roasted hazelnuts

Oat custard

  • 200ml oat milk
  • 80g icing sugar
  • 1 teaspoon cornflour
  • 1 teaspoon vanilla essence
  • 1 lemon, zest only

Share this recipe


0 mins to prep

15 mins to cook

  1. Step 1

    Cut two of the peaches in half and rub the cut side with a little oil. Place on a hot griddle pan and cook until the lines are showing nice and dark. Crosshatch the lines and cook for a little longer. Remove from the heat and allow to cool.

  2. Step 2

    Place the oat milk in a small pan on a low-medium heat, mix the icing sugar and cornflour together then mix in a very small amount into the dry mixture to wet it. This helps to stop the dry mixture clumping. Pour this sludge back into the oat milk, add the vanilla and mix until thickened.

  3. Step 3

    Place the fruit in a bowl, pour the custard on the side, and sprinkle with elderflowers and hazelnuts. Add a few small slices of remaining fresh peach** for a nice balance of flavours, and enjoy!


**You may also like to add another fun, fresh fruit such as sliced kumquats, watermelon radishes, or finger limes if you can get your hands on them!

Hot tip!

*Grab ‘freestone’ peaches if you can! These peaches, whose pits come out quite easily, maintain their integrity best when grilled.

Recipe: Simon Toohey

This website uses cookies

And not just the choc chip kind! We also use cookies to improve your experience on our site – for example, they will allow you to ‘favourite’ your top recipes, which is very handy! To find out more, you can read our privacy policy