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Grilled peaches and nectarines with nougat mascarpone
- 3 medium (450g) peaches
- 3 medium (450g) nectarines
- 2 tablespoons brandy or orange juice
- 2 tablespoons sugar
- 250g mascarpone
- 150g almond nougat, chopped
- 1 tablespoon icing sugar mixture
- NOTE: The nougat mascarpone can be made several hours ahead.
Halve the fruit and remove the stones. Preheat the grill. Place the peaches and nectarines, cut side up, on a large oven tray. Brush with half the brandy and sprinkle with the sugar.
Grill the peaches and nectarines under a medium heat for about 5 minutes or until softened.
Meanwhile, place the mascarpone, nougat, icing sugar and the remaining brandy in a bowl; stir until well combined.
Serve the fruit with the nougat mascarpone.
Not suitable to freeze. Not suitable to microwave.
You can use a honeycomb or chocolate bar in place of the nougat in this recipe. Thick cream can be used as a substitute for the mascarpone.
Photography by Alan Benson.