Chargrilled Peaches with Orange Syrup, Meringues and Whipped Cream

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.