To make the butter,  chop the rosemary leaves very finely and add to a small pan along with the butter and the maple syrup.

Place over low heat, stir and allow to simmer for about 5 minutes. Once the butter is melted remove from heat.

Slice the peaches in half and remove the stones. Skewer the peaches through the rosemary stalks. You should be able to fit four halves on each stalk.

Place them on the grill and cook for 10 minutes. Dribble the sauce over the peaches.

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

Main courses

Butter Chicken Bunny Chow

Recipe by: Imtiyaaz Hart (@imtiyaazhart) For the Marinade...

Sides & Nibbles

Kerrygold Vintage Cheddar Stuffed Bread

1. Preheat the oven to 180°C then cut the loaf of bread in horizontal and verti...


Raspberry Scones

Sometimes the simple things hit the spot. Like homemade scones still warm from t...

Serves 4
Sides & Nibbles

Mini Quiches

Take the puff pastry out of the refrigerator and let it come to room tempera...

Main courses

Lamb Roast with Creamy Vegetables and Potato Wedges

Recipe by: @ataleofsauceandspice For the Brining...


Cookie Butter Marshmallow Treats

Recipe by: Landi Govender (@thetockablog) For the Coo...



This Rhubab-Crème is perfect for any event! Preparation:...

Serves 8
see more