Grilled Peach and Almond Crunch with Caramelised Sugar
A simple no-bake dessert that celebrates ripe peaches with a crunchy amaretti topping and creamy crème fraîche filling. The magic happens under the grill, where demerara sugar caramelises into a crisp, crackling shell that shatters against the soft fruit and tangy dairy below. Amaretti biscuits add an almond note and textural contrast that enhances this from ordinary fruit dessert to something with real complexity. Perfect for entertaining because it requires minimal prep and cooks in minutes. Serve warm or at room temperature alongside tea or as a light finish to a summer meal. This version skips baking and relies entirely on the grill's intensity, delivering restaurant-quality results in under 15 minutes with ingredients most cooks already have on hand.
Ingredients
Instructions
- 1
Heat the grill to high
- 2
Stone and slice the peaches
- 3
Crush the amaretti biscuits in a plastic food bag with a rolling pin
- 4
Arrange the peaches and crumbled biscuits in the bottom of an ovenproof dish
- 5
Spoon the crème fraîche over the peaches and biscuits
- 6
Smooth the crème fraîche with a knife so the peaches are entirely covered
- 7
Sprinkle sugar over the crème fraîche to cover it completely
- 8
Place the dish under the grill for 3 minutes or until the sugar has caramelised
Tips
Watch the dish carefully under the grill as sugar can burn quickly. The caramel is ready when it turns amber and smells nutty, typically 2-3 minutes depending on grill strength and sugar thickness.
Use the ripest peaches you can find; their natural sweetness balances the tart crème fraîche and prevents the dessert from becoming cloying. Underripe peaches will taste watery and flat.
Crush amaretti finely for even distribution, but leave some texture rather than powder. Larger crumbs provide better contrast and prevent the topping from turning to paste under the crème fraîche.
Good to Know
Best served warm or at room temperature within a few hours of making. Can be chilled for up to 2 hours, though the caramel will soften slightly.
Prepare the peaches, crush the biscuits, and arrange in the dish up to 2 hours ahead. Refrigerate uncovered. Add crème fraîche and sugar just before grilling.
Serve warm as a dessert course or afternoon treat with tea or coffee. Works well after a light lunch or as part of a summer entertaining spread.
Common Mistakes
Don't skip smoothing the crème fraîche fully to avoid exposed peaches burning under direct heat.
Don't let the grill heat unattended to avoid the sugar blackening rather than caramelising.
Substitutions
Dairy-Free Swaps
richer result
General Alternatives
less almond extract flavour
FAQ
Can I make this ahead and reheat it?
Assemble everything except the sugar up to 2 hours ahead. Add sugar and grill just before serving so the caramel stays crisp. Once caramelised, eat within a few hours as the topping will soften as it cools and absorbs moisture from the crème fraîche below.
What if my peaches aren't very ripe?
Underripe peaches can taste watery and lack sweetness. If using them, add a tablespoon of honey or extra sugar to the crème fraîche layer to compensate. Alternatively, macerate the sliced peaches in a little honey for 30 minutes before assembling.
Can I use a regular oven instead of a grill?
A regular oven won't caramelise the sugar effectively. You need direct, intense heat. If you must use an oven, preheat to 220C and bake for 5-8 minutes, but the result will be softer topping rather than crisp caramel. A kitchen torch is a better alternative.