Sugar Dusted Grilled Nectarines with Meringue Ice Cream
By Tate & Lyle Cane SugarsEasy and impressive, this is a delectable hot and cold combination of grilled, juicy stone fruits coupled with malty, dark brown sugar meringue ice cream.Time and servings
Ingredients
8 total- 4 ripe nectarines or peaches
- 1 medium egg white, room temperature
- 4 ripe plums
- 110 g of blackberries
- 1 pinch of salt
- 90 g of tate & lyle dark soft brown sugar, 50g for the ice cream, 40g for the fruit
- 200 ml of double cream
- 40 g of unsalted butter, melted
Method
6 stepsStep 1
Make the meringues first. Preheat the oven to 110C/90 Fan/Gas 1/2.
Step 2
Whisk the egg white and salt together in a mixing bowl with an electric hand mixer at high speed until stiff but not dry. Slowly add the sugar, a little at a time, beating well after each addition until thick and glossy. Spoon the meringue mixture onto the baking tray to make about 12 small blobs, spacing them a little apart.
Step 3
Bake on the middle shelf of the oven for 1 1/2 - 2 hours, then switch off the oven and leave them overnight. The outsides will be softly stick whilst the insides will be dry.
Step 4
Lightly whip the cream in a bowl until soft peaks form, then break the meringues into chunks and fold into the cream. Transfer to a small lidded container and freeze for 2 hours until very firm, then divide into 4 rough scoops and return to the freezer.
Step 5
Preheat the grill.
Step 6
Meanwhile, halve the fruits and remove the stones. Arrange the fruit in the ovenproof dishes, brush the cut sides with the melted butter, sprinkle with the sugar and grill for about 8 minutes or until they start to caramelise. Top each one with the meringue ice cream, scatter over the blackberries and grill again for about 1 minute until the ice cream just starts to melt, serve immediately.