Most people might have had a go at barbecuing bananas but plenty of other fruit works really well cooked over the coals. Try this recipe with slices of fresh pineapple, strawberries and sliced bananas threaded onto skewers, or as here, with ripe peaches or nectarines. Cook them on the dying embers of the barbecue but make sure you have enough heat left to char the fruit to really get a good flavour
- Serves 4
- Prepare: 15 minutes
- Cook: 5-8 minutes
- 25g butter
- 1 tbsp local honey
- ½ tsp ground cinnamon
- 4 large ripe peaches, halved and stoned
- For the toffee sauce
- 125g unrefined light brown sugar
- 4 tbsp double cream
- 50g butter, cubed
- ½ tsp vanilla extract
- Prepare the sticky toffee sauce first. Place the sugar, cream, butter and vanilla together in a small non-stick pan and heat until melted. Simmer, stirring, for 5 minutes until thick and golden and set aside in a warm place.
- Melt the butter with the honey and cinnamon and brush over the peaches. Place on the barbecue and cook for 5 - 8 minutes turning occasionally and brushing with the butter until golden and cooked through.
- Serve the peaches with the warmed sauce and scoops of vanilla ice cream.
Local food tip: Serve with Taywell vanilla ice cream. You can also use the Dulce de leche sauce made by Merchant Gourmet, available from supermarkets, if you don't want to make your own sauce.
- words Mary Gwynn
- pictures David Merewether