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Cookbook author, co-founder of the Meatless Mondays movement + host of "Mary McCartney Serves It Up" on Discovery+ Mary McCartney (yep, Beatles icon Paul McCartney's daughter!) shares an easy dessert recipe of maple vodka peaches, using a grill pan.
Ingredient swap: As a passionate vegetarian cook, Mary's show is all about sharing her favorite ideas for meat-free dishes. She serves this healthy dessert with vegan ice cream—but if you enjoy dairy, you can use traditional vanilla ice cream.
For more no-sweat peach ideas check out these recipes:
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 ripe peaches, halved, pit removed with teaspoon to make a well
- 8 teaspoons vodka
- 4 tablespoons maple syrup
- 3 tablespoons shelled pistachios, roughly chopped
- 1 tablespoon fresh tarragon leaves
- Store-bought vegan vanilla ice cream, for serving
Yield
Serves: 4
Preparation
Heat a grill pan over medium-low heat. Pour in the olive oil.
Arrange the peaches cut-side up in the grill pan. Carefully pour 1 teaspoon vodka into each well and allow to cook for 7 minutes so the vodka heats and infuses into the peaches.
Spoon ½ tablespoon maple syrup into each well and cook for 1 minute. Turn the peaches over and cook until the sauce begins to caramelize, about 7 minutes.
While the peaches are cooking, toast the pistachios in a small dry pan over medium heat, tossing occasionally, until they begin to brown, about 1 minute. Remove from the pan.
Serve the peaches on a platter. Spoon any excess sauce on top, scatter with toasted pistachios and sprinkle with the tarragon. Serve with ice cream on the side.