This easily scaled, boozy peach recipe is great cooked in the embers of a dying barbecue.
- 1 Ripe Nectarine
- 1 heaped tbsp Muscovado Sugar
- Disaronno or your favourite Amaretto
- 1 piece Tin Foil (I buy these thick sheets from Lakeland)
- Half the nectarine and remove the stone. Don’t worry about taking of the skin as it goes soft and tender during roasting.
- Place the halves cut side up on a piece of foil and sprinkle over the sugar, making sure to fill the holes where you removed the stone.
- Fold up the edges of the foil slightly so you don’t lose any, and slosh over a generous amount of Disaronno.
- Parcel the packages up so that no liquid or steam can escape to dry out the fruit (see the picture above) and leave them on the barbecue for about half an hour while you eat. If you’re worried that you won’t have enough eat left to cook them and you’re using good thick foil (not the supermarket stuff that so easily tears) you can cook them directly in the coals. Alternatively, you can roast them in an oven set at 180 degrees (360 fahrenheit) for the same amount of time, or the simmering oven of an Aga.
- Serve with a generous amount of ice cream, yogurt or cream.