- 4 ripe peaches, halved
- 2 T butter
- ¼ cup honey
- ½ lemon, juiced
- 50 g desiccated coconut
- 1 t fresh mint, for serving
Preheat the oven to 200°C or prepare a braai. Thread the peaches onto skewers, arrange on a baking tray if roasting and in 2 layers of tinfoil if braaiing.
Dot the butter evenly between the peaches, drizzle with the honey and lemon juice.
Roast for 15–20 minutes, or until soft and juicy, or braai for 5 minutes.
Lightly toast the coconut in a dry pan over a medium to high heat, shaking often. Sprinkle over the hot peaches, tear over the mint and serve hot.