Caramelised stone fruit with brandy almond cream

Brandy-flavoured cream and fresh fruit in a sweet glaze - what could be better as an after dinner treat?

Ingredients

12 pieces	Mixed fruit, (assorted stonefruit ) eg plums, peaches, nectarines (Main)
3 Tbsp	Brandy (Main)
1 handful	Brown sugar
4 knobs	Butter
1 cup	Cream
2 Tbsp	Ground almonds

Directions

1. Halve the fruit, removing stones if preferred, scatter with brown sugar and toss.
2. Make sure the barbecue is clean and hot, then add the fruit cut side down and leave for 3 minutes.
3. Dab with small knobs of butter and pour over 2 Tbsp brandy, then turn the fruit and continue cooking until soft.
4. Place a small pan on the grill and toast the almonds.
5. Softly whip the cream, add the remaining brandy and almonds and serve with the fruit.
6. Serve while still hot.