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Grilled peaches with orange & palm sugar caramel


  • Simmer the sugar and orange juice in a heavy-bottomed pot until a syrup is formed.
  • At the same time, spray the skin of the peaches with oil and cook on a preheated ridged grill (or BBQ) until charred on both sides, cut side down first.
  • Then serve the peaches, skin side down, with the caramel spooned into each cavity and a dollop of cream or ice cream on top of each one.


  • 200 gm palm (or soft brown) sugar
  • 4 tbsp fresh orange juice
  • 6 peaches, halved & pitted
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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