This is a simple, yet stunning dessert – roasting the fruit brings out its natural sweetness, and it is delicious drizzled with syrupy red wine. Add a shot (or two) of port, sherry or other liqueur to the syrup if you like. I love desserts like this as they’re not too heavy after a meal, yet still luxurious enough to be served on a special occasion. Plus, you’re getting in your recommended two serves of fruit a day.
Ingredients
| 2 cups | Red wine |
| 1 | Lemon, peel of 1 smooth skinned lemon, cut into thin strips (avoid too much of the white pith) plus juice of the lemon |
| 1 cup | Brown sugar |
| 1 | Vanilla pod, scraped seeds of pod, or 1 tsp vanilla extract |
| 1 | Cinnamon stick |
| 2 Tbsp | Icing sugar, use up to 3 |
| 4 | Apricots, ripe (Main) |
| 4 | Plums, ripe (Main) |
| 2 | Nectarines, ripe, or peaches (Main) |
| 3 Tbsp | Icing sugar |
| 12 | Cherries (Main) |
| 1 pottle | Greek yoghurt, or icecream or mascarpone |
AdvertisementAdvertise with NZME.
Directions
- Place red wine, lemon peel and juice, sugar, vanilla and cinnamon in a medium sized pot and boil down until thick and syrupy, about 10-15 minutes. The amount of liquid should reduce by more than half.
- Heat oven grill.
- Cut apricots, plums and nectarines or peaches in half and arrange, cut-side-up, in a baking dish. Sieve icing sugar all over fruit.
- Grill fruit for 12-15 minutes until soft and caramelised on top. Watch that it doesn't burn as some oven grills are hotter than others.
- To serve, add cherries to the rest of the fruit and drizzle over the red wine syrup. Serve with a bowl of Greek yoghurt, mascarpone or icecream on the side, for everyone to help themselves.
