Ingredients

Directions


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

Baking

Butter Whirls

Lightly cream the Kerrygold butter and sugar. Beat in vanilla ess...

Starters

Heirloom Tomato Cheddar Tart

Celebrate the bounty of summer produce when you layer pesto, white cheddar chees...

Serves 4-6
Main courses

Hearty Irish Stew

Preheat the oven to 180°C or Gas Mark 4. Place the flour in a shallow dish...

Serves 4-6
Sides & Nibbles

Caesar Salad with Chicken Breast and Cheddar

Start by cutting the bread into slices, then roughly dice. Press on the garl...

Serves 2

Dill Caper Compound Butter for Fish

This is a fantastic little treasure to have in the fridge to brighten up vegetab...

Baking

Traditional Irish Scones

Heat oven to 220°C. Sift together flour, 1/4 cup sugar, baking powder and s...

Serves 6
Sides & Nibbles

Vintage Cheddar with Rocket-Walnut Pesto Sandwich

For the Pesto 1. Roast the walnuts in a pan without oil and let them c...

see more