James Martin's BBQ peaches and BBQ banana split
We've always got space for a delicious BBQd dessert! James shows us how to transform fresh peaches on a hot grill before serving them with a crunchy sweet, nutty amaretti biscuit, fresh basil and vanilla ice cream. Plus he’s treating us to his BBQ version of a banana split.
BBQ peaches
Serves: 4
Ingredients
4 peaches or nectarines, halved and stoned
To top
75g butter75g brown sugar1 small bunch basil, shredded25g pistachios
To finish
4 scoops peach and vanilla ice cream4 amaretti biscuits, crushed
Method
1. Heat the BBQ until the coals are white
2. Place the peach or nectarine, butter, sugar, basil and pistachios into a foil parcel and seal the edges. Place the parcel carefully onto the barbecue for 5 to 6 minutes.
3. To serve, pop onto plates and top with the ice cream, then sprinkle with the biscuits and place a sprig of basil on the side.
BBQ banana split
Serves: 2
Ingredients
4 bananas2 sprigs rosemary
For the chocolate sauce
50ml sugar stock syrup - equal quantities caster sugar and water, heated until sugar dissolves
100g dark chocolate 50ml double cream Knob of butter
To serve
Vanilla ice creamMarshmallows toastedWhipped cream
Flaked almondsChocolate flakes
Method
1. Heat a BBQ until hot and the coals are white
2. Pearce the bananas with the rosemary and then grill on the BBQ for 5 minutes
3. For the chocolate sauce, heat the sugar and water to make a stock syrup then whisk in the chocolate and cream until combined, then whisk in the butter and allow to cool slightly
4. Remove and split the banana in half lengthways and sit each side of the dish
5. Fill the centre with the ice cream, then top with the marshmallows, whipped cream and finally sprinkle over the almonds and pop on a chocolate flake and drizzle with the chocolate sauce