Ingredients
- 2 tbsp pine nuts
- 100 gr MonChou
- 2 tsp icing sugar
- 2 peaches, halved and pit removed
- 4 tsp honey
- 4 scoops of vanilla ice cream or another type of ice cream
Preparation
- Toast the pine nuts in a pan without butter or olive oil. Mix the MonChou with the powdered sugar.
- Place the cut side of the peach halves down on the barbecue. Here you can also create grill marks on the peach halves. Heat the peach on the barbecue for 5 to 10 minutes, with the lid on.
- Check whether the peach has warmed up well. Place the peaches on a plate and pour a teaspoon of honey on each peach half on the grilled side. Spread a spoonful of the MonChou over this and sprinkle with pine nuts. Add a scoop of ice cream.
.