Rosemary & Maple Syrup Butter
- 240g Kerrygold Pure Irish Salted Butter
- 2 tbsp Rosemary Leaves, finely chopped
- 2 tbsp Maple Syrup
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.
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