Vanilla and cinnamon grilled peaches, apricot and pine-nut shortbread, poached wild strawberries

25 October 2017

Serves 8



100 grams strawberries, cut into eighths

100 grams light brown sugar

2 tablespoon Cointreau or other citrus liqueur

150 grams flour

100 grams salted butter

100 grams caster sugar

40 grams dried apricots, roughly chopped

40 grams pine nuts

4 firm peaches

50 grams unsalted butter

1 tablespoon vanilla extract

8 tablespoon dark brown muscovado sugar

1 tablespoon cinnamon powder



1. Place the strawberries, light brown sugar and Cointreau into a saucepan with 200ml water and bring to a simmer.


2. Remove the strawberries from the syrup liquid then reduce it down by half.


3. Pour the syrup back over the strawberries and set aside.


4. Pre-heat the oven to 180°C.


5. Mix together the flour, butter and 75 grams of caster sugar until the mixture ressembles breadcrumbs.


6. Mix in the apricots and pine nuts then pour the mixture into a small non-stick backing tray.


7. Press the mixture down firmly with a palette knife so the crumbs come together. Bake for 15-18 minutes, or until pale golden brown.


8. Score the shortbread with a knife while still warm to make it easier to cut later.


9. Meanwhile, cut the peaches in half and remove their stones. Place the halves onto a roasting tray, then put a small knob of butter and a few drops of vanilla extract into each.


10. Mix together the brown muscovado sugar with the cinnamon then scatter a tablespoon of the mixture over each peach.


11. Place under the grill until lightly caramelised.


12. Serve immediately, with a piece or crumbling of shortbread, a scoop of vanilla ice cream and the poached strawberries.



This recipe was specially created by Alex Yandell