KEY POINTS:
Brandy-flavoured cream and fresh fruit in a sweet glaze, what could be better as an after dinner treat? Serve while still hot
Serves 4
12 assorted pieces of fruit, such as plums, peaches and nectarines
Brown sugar
2 Tbs brandy, plus 1 Tbs extra
Butter
2 Tbs ground almonds
1 cup cream
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. Dab with small knobs of butter and pour over the brandy then turn the fruit and continue cooking until soft.
3 Place a small pan on the grill and toast the almonds. Softly whip the cream, add the brandy and almonds and serve with the fruit.