Last week for our staff dinner we had a FEAST!
Smoked pork, ribs, Napa Cabbage salad, cheesy potatoes and for dessert THIS heavenly treat! I adapted the recipe from HERE.
I kept the cream portion the same excepts I didn't add the peach pulp. I made the cream the day ahead. Then right before dessert was served we sliced the peaches, topped w/cinnamon sugar and headed out to grill them. Unfortunately the grill didn't cooperate, so we broiled them, hence the bruised looking back.
Regardless they were YUMMY and will be made again. I think this recipe would work well with any grilled fruit, plums, nectarines, peaches, pineapple...
Cream filling ingredients: