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.
|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|
|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|
|1 pottle||Greek yoghurt, or icecream or mascarpone|
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- 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.