Sophie Grigson's Grilled Fruit with Thyme and Vin Cotto
Caramelised apricots with added fig syrup.
Ingredients
Method
- Pre-heat the grill thoroughly.
- Cut the nectarines or peaches in half around the central stone, twisting to separate the two halves. Ease out the stone and discard. Slice one half of each fruit thickly, leaving the second half whole. If your fruit is too ripe or too under-ripe to do this, just slice thickly, easing individual slices away from the stone.
- Lay the thyme sprigs on the base of a heat-proof roasting tin. Scatter the nectarine halves and slices on top, then dredge with sugar. Drizzle over the vincotto or pomegranate molasses.
- Grill until the sugar is beginning to bubble, then stir. Return to the grill and leave until the nectarines are slightly blackened at the edges. Stir again and leave to cool. Serve piled on top of a cake like the Rosata di Mandorle, or eat with yoghurt or icecream.
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