BBQ Stonefruit with Vanilla Creme Fraiche
One of the delights of New Zealand is its bounty of stonefruit. Peaches, nectarines, apricots and plums are all in abundance, and while they are tasty just as they are, grilling them brings out a stunning depth and intensity of flavour that will surprise you.
Any type of stonefruit works in this recipe – where possible, use slightly underripe fruit so it keeps its shape during grilling and remains juicy and tender.
Ready in 10 minutes. Serves 4
- 6-8 stonefruit, such as peaches, apricots and plums
- 1 tablespoon brown sugar
- 1 tablespoon runny honey
- 1 tablespoon dark rum
- finely grated zest and juice of 1 orange
- a few mint sprigs, optional
- 250g tub crème fraiche
- 1 teaspoon vanilla bean paste or vanilla extract
Preheat BBQ to 180°.
Place the sugar, honey and rum in a small bowl and mix to combine.
Cut the fruit in half and remove stones. Brush flesh with the sugar mixture and place flesh-side down on the hot grill.
Barbecue until dark grill marks appear on the fruit, then turn over and cook on skin side until the fruit is just tender, about 10 minutes.
Place grilled stonefruit on a platter and grate over the orange zest. Squeeze over the juice. Scatter over a few mint sprigs, if wished.
Place the crème fraiche and vanilla bean paste in a small bowl and mix to combine. Serve with the grilled stonefruit.