Rosemary & Maple Syrup Butter

Serves:  4
Ingredients:

8.5oz Kerrygold Salted Butter, softened

2 tablespoons rosemary leaves, finely chopped 

2 tablespoons maple syrup 

Directions:

To make the butter, chop the rosemary leaves very finely and add to a small pan along with the butter and the maple syrup.

Place over a low heat, stir and allow to simmer for about 5 mins. Once the butter is melted remove from the heat.

I use this glaze to drizzle over grilled corn on the cob or peaches. See below for how to grill corn on the cob and peaches.

How to Grill Corn on the Cob: 

They should take about 10-15 mins to grill on the BBQ. Ideally, keep them in their husks as this will lock in moisture and steam them.

How to Grill Peaches: 

I like to skewer the peaches through rosemary stalks because it adds great flavour and looks so pretty. Remove all the rosemary leaves from the stalk except the ones at the top.

Slice the peaches in half and remove the stones. Then skewer the peaches through the rosemary stalk, you should be able to fit 4 halves on each stalk.

Place them on the BBQ, they should only take about 10 mins to cook but it depends how ripe they are so check them after 5 mins.