A simple summer dessert where caramelised peaches, vanilla ice cream and cream are lifted
by the rich, luscious flavours of Sobels Oak Aged Fortified Verdelho.
Serves 4 | Prep: 10 minutes | Cook: 6–8 minutes
Ingredients
4 ripe but firm peaches, halved and stones removed
2 tbsp brown sugar
1 tbsp melted butter
2 tbsp Sobels Oak Aged Fortified Verdelho, plus a little extra to finish
Vanilla ice cream
Thickened or double cream, lightly whipped
60-90 ml of Sobels Oak Aged Fortified Verdelho, served in a warmed brandy ballon
Method
- Prepare the peaches. Place the peach halves cut-side up. Brush lightly with melted
butter, then drizzle each with a little Sobels Oak Aged Fortified Verdelho. - Add the brown sugar. Sprinkle the cut sides generously with brown sugar and allow
the peaches to sit for 2–3 minutes so the sugar begins to dissolve into the wine and
peach juices. - Grill. Heat a barbecue grill or grill pan to medium-high. Place the peaches cut-side
down and grill for 3–4 minutes until beautifully caramelised with dark grill marks.
Turn and cook for another 2–3 minutes, until just tender but still holding their shape. - Serve. Arrange two peach halves on each plate. Add a perfect scoop of vanilla ice
cream and a small dollop of lightly whipped cream. For an extra indulgent finish,
drizzle a teaspoon of Fortified Verdelho over the warm peaches just before serving. - Pair. Serve with a small glass of Sobels Oak Aged Fortified Verdelho alongside.
Why the pairing works
The warm, caramelised brown sugar and grilled peaches complement the rich, developed
character of the oak-aged Fortified Verdelho, while the vanilla ice cream and cream soften
the intensity of the wine. The small drizzle before grilling adds another layer of
caramelisation and ties the flavours of the dessert and wine together beautifully.
Cellar Door Serving Tip: Serve the peaches while still warm so the vanilla ice cream just
begins to melt into the caramelised peach and Fortified Verdelho juices.
