Barbecuing stone fruit is a wonderful way to top off an alfresco dinner. Serve it with ice cream, nuts, honey and olive oil and you’ll be in heaven.
6-10 stone fruit – I like using a mix of apricots, nectarines and peaches
2 tablespoons good-quality olive oil + extra for drizzling
Ice cream to serve
½ cup toasted hazelnuts
2 tablespoons runny honey
1. Cut the fruit in half and remove the stones. Brush the cut sides with olive oil. Cook on a hot barbecue grill until juicy and partly softened, then flip them and cook a wee bit more. (Don’t move the fruit on the grill until it’s well-browned – that way it won’t stick!)
2. Serve grilled fruit with ice cream and hazelnuts and drizzle with honey then olive oil. Delish!