Stone fruit with whisky and yoghurt

Babiche Martens

Ingredients

4	Nectarines
4	Peaches
8	Plums, (small)
8	Apricots
1 Tbsp	Butter
1 Tbsp	Brown sugar
1 to serve	Greek yoghurt
1 splash	Whisky

Directions

1. Clean the hotplate before starting then heat to a moderate temperature.
2. Halve all the fruit, don't worry about removing the stones they impart more flavour while the fruit is cooking.
3. Melt the butter with the sugar and whisky on the hotplate.
4. Put the fruit on the hotplate cut side down and leave for 5 minutes, scoop up any juices as they caramelise and drizzle back over the fruit.
5. Remove from the heat and serve with yoghurt and extra sugar if so desired.