Spotlight Magazines Spotlight on West Bridgford Nottingham August 2015 | Page 16

Spotlight Magazine Barbecued Fruit Grilling or barbecuing fruit is a lovely way to bring out its natural sweetness. You can use your own favourite fruits: mango, apricots and bananas also work well. To cook the fruit Rub the bars of a clean grill, barbecue or griddle pan with a little vegetable oil. Make sure it’s really hot. Serves 6 Lightly drop the fruit chunks on to the bars and let them cook for a few minutes. Different fruits cook at different speeds so keep lifting the pieces with tongs and checking underneath Ingredients For the fruit kebabs 1 Pineapple 4 Peaches or nectarines Small punnet of strawberries Vegetable oil For the sauce A large knob of butter Zest from half an orange and juice from one whole orange. 3 Tbsp runny honey 2 Cloves 1 Cinnamon stick Method Stand the pineapple on its flat base, and use a knife to trim down the sides, cutting off all the skin. Cut out any remaining woody bits When the fruit is soft, remove it from the heat. A little charring is fine and characteristic of barbecued food. To Serve Transfer all the cooked fruit to a bowl and pour the warm syrup over. Toss everything together until nicely coated. Divide the fruit between six plates. Serve immediately with vanilla ice cream or natural yoghurt. Cut into quarters lengthways then carefully cut off and discard the core from each quarter. This leaves the lovely sweet flesh. Chop the pineapple into nice chunks. Halve the peaches or nectarines and discard the stones, then cut into large chunks Pick the leaves off the strawberries and leave whole. To make the sauce Melt the knob of butter in a pan over a medium heat Finely chop half the orange zest, add it to the pan, then add the juice. Add the honey, cloves and cinnamon stick. Warm through for 2 to 3 minutes, stirring occasionally, then remove the cloves and cinnamon stick 16 www.spotlightlocal.co.uk • 0115 822 4995 • [email protected]