Grilled stone fruit with red wine syrup

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

Directions

1. 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.
2. Heat oven grill.
3. Cut apricots, plums and nectarines or peaches in half and arrange, cut-side-up, in a baking dish. Sieve icing sugar all over fruit.
4. 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.
5. 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.