Grilled Summer Fruit
Grilled summer fruit turns peaches, apples and plums into a warm dessert with almost no effort. The syrup is the useful part: butter, vanilla, lemon zest and peach nectar are boiled down until thick, then brushed on the cut sides so the sugar caramelizes against the hot grate and leaves dark grill marks. Because the fruit is served warm with extra syrup, it works well straight after a barbecue main.
Instructions
Put the melted butter, sugar, vanilla, peach nectar and lemon zest in a large saucepan. Bring it to a boil over high heat and cook until the liquid has reduced by about a third, then set the syrup aside to cool.
Thread each plum half onto a toothpick, pushing it through the side, so the halves are easier to handle on the grate.
Brush the cut sides of the peaches, apples and plums generously with the cooled syrup. Heat the grill to medium high.
Lay the fruit on the grill syrup-side down and leave it until it is clearly marked with grill lines.
Lift the fruit off the grill and serve it warm, with the remaining syrup spooned over or passed at the table.
Make it personal.
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