Recipes Desserts:

Grilled Peaches and Pistachio Brittle with Cointreau Drizzle

From the kitchen of Jeffrey Schwarz
Grilled Peaches and Pistachio Brittle with Cointreau Drizzle

Ingredients

Serves 4

  • 2 large ripe peaches
  • 1/2 cup Cointreau
  • 1/4 pomegranate molasses
  • 1/2 cup water 
  • 1/4 cup shelled, toasted pistachios
  • 4 scoops vanilla ice cream

The Prep

Preheat grill to medium heat. Halve peaches by running a paring knife from the stem side around the peach along the seam. Remove pit with knife. Lightly rub peaches with olive oil and place on grill skin side up. Close grill and let cook for 3 minutes. Carefully flip peaches over and cook for one minute. Remove and set aside.

In a medium saucepan, combine Cointreau, molasses and water. Bring to boil then reduce to simmer for 8-10 minutes. Turn off heat and let cool. 

With a chef’s knife, rough chop the pistachios and set aside. 

To plate, place one peach half on a plate. Scoop vanilla ice cream next to it. Sprinkle pistachios over the ice cream and peach. To finish, spoon Cointreau drizzle over peach and ice cream. 

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