Barbecued Nectarines and Raspberries
Don't be afraid to use the pan on the barbecue as if you were using a stove! Cooking nectarines on the barbecue gives them a delicious, caramelised taste. Served with ice cream, this recipe is the perfect dessert.
4 people
10 minutes
5 minutes
Ingredients
- 40 g Butter
- 50 g Caster Sugar
- 4 - SuperValu Nectarine washed, halved and stones removed
- 0.5 - SuperValu Orange juice only
- 200 g SuperValu Raspberries
- 100 g SuperValu Vanilla Ice Cream to serve
- 1 - SuperValu Vanilla Pod cut in half lengthways
Method
- Preheat the barbecue to a medium heat.
- Place the sugar, butter and orange juice in a pan. Place the pan on the heated barbecue and allow the juices to caramelise.
- Add the nectarines and vanilla pod to the pan. Baste the nectarines in the pan juices for 6 to 8 minutes, until softened. About a minute or two before serving, add the raspberries and cook for a further 2 minutes.
- Carefully remove the pan from the barbecue. Add the ice cream and serve immediately.
