Sugar Dusted Grilled Nectarines with Meringue Ice Cream

Brought to you by:

Tate & Lyle Cane Sugars

4 serving

Prep time: 25 mins

Cook time: 2 hrs

Serves: 4

Easy and impressive, this is a delectable hot and cold combination of grilled, juicy stone fruits coupled with malty, dark brown sugar meringue ice cream.

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Ingredients Method

Ingredients

1 medium egg white , room temperature
1 pinch salt
90g Tate & Lyle Dark Soft Brown Sugar , 50g for the ice cream, 40g for the fruit
200ml double cream
4 ripe nectarines or peaches
4 ripe plums
40g unsalted butter , melted
110g blackberries

Recipe tips / Prepare ahead

You will need a baking tray lined with parchment and 4 small shallow ovenproof dishes.

Method

Step 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.