One of my favorite things about summer is stone fruit. I think warm peaches with smooth, zesty lemon butter is a great way of topping off a summery feat with friends.
4 fresh ripe peaches
4 free-range organic eggs
¾ cup rapadura whole cane sugar
2 tablespoons grated lemon rind
cup lemon juice
¼ cup water
125g handmade country butter
Combine all the ingredients in a large bowl. Place the bowl over a saucepan of simmering water and stir continuously.
Stir until the mixture thickly coats the back of a wooden spoon. Poor into a hot sterilized jar and seal when cold. This lemon butter keeps for 4 weeks in the fridge.
Cut the peaches in half and remove the stones. Lay the peach halves on an oven tray and grill for 10 minutes.
Spoon 2 teaspoons of the lemon butter into the center of the peach halves and return to the grill for another 2 minutes.
Serve with a scoop of your favorite vanilla ice-cream.