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Grilled peaches with sherry and apricot-delight ice-cream

Australian Gourmet Traveller dessert recipe for grilled peaches with sherry and apricot-delight ice-cream.

By Lisa Featherby
  • 15 mins preparation
  • 10 mins cooking plus cooling, freezing
  • Serves 4
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Grilled peaches with sherry and apricot-delight ice-cream


  • 50 gm flaked almonds
  • 2 yellow peaches, halved
  • 40 gm butter, melted
  • 60 ml sweet sherry
Apricot delight ice-cream
  • 200 gm apricot delight (see note)
  • 450 gm vanilla bean ice-cream, just softened


  • 1
    For apricot delight ice-cream, combine apricot delight and 80ml water in a small saucepan. Stir over medium heat until a sauce consistency (3-5 minutes). Transfer to a bowl placed over ice and stir until cool, then add ice-cream and fold through to form a ripple effect. Freeze until required.
  • 2
    Meanwhile, preheat oven to 180C. Scatter almonds on an oven tray and bake until golden (3-5 minutes). Set aside to cool.
  • 3
    Meanwhile, preheat a grill over high heat until smoking. Brush cut-side of peaches with melted butter and grill, turning once, until golden (1-2 minutes each side). Transfer to a bowl, add sherry and stand for flavours to meld (5-10 minutes). Serve warm with apricot delight ice-cream and toasted almonds.


Note Apricot delight is a confection available from select health-food shops, delicatessens and supermarkets.