This fresh and sweet recipe is best enjoyed on a warm summer’s evening!
Set up the barbecue for grilling (direct method) at a high heat. Drizzle the cut-side of the peaches with the vegetable oil and barbecue for 5-6 minutes, or until the peaches have dark grill marks on the bottom.
Meanwhile, melt the butter in a small frying pan on the barbecue. Then add the honey, brown sugar, zest and orange juice. Cook for 2-3 minutes allowing the ingredients to thicken and turn golden-brown and syrupy.
Using a silicon brush paint the charred peaches with the syrup and cook for a further 2 minutes, tuning if necessary.
To serve, place the peaches on a meringue and spoon over the cream. Drizzle over any leftover syrup, and garnish with a little orange zest.
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