KEY POINTS:
Serves 4
4 peaches
4 nectarines
8 small plums
8 apricots
1Tbs butter
1Tbs brown sugar
A splash of whisky
Greek yoghurt to serve
1. Clean the hotplate before starting then heat to a moderate temperature. Halve all the fruit, don't worry about removing the stones they impart more flavour while the fruit is cooking.
2. Melt the butter with the sugar and whisky on the hotplate. 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. Remove from the heat and serve with yoghurt and extra sugar if so desired.
