A dozen mixed stone fruit, perfectly ripe! (Rosedale Orchards)
2-3 Tbs of honey (Bennie's Honey)
A glug of olive oil (Dunford Grove)
3-4 sprigs of rosemary and/or thyme (Waewae Permaculture)
Juice of half a lemon
Wash, half and pit your stone fruit.
In a heavy flat pan add a little honey, some olive oil and your rosemary and/or thyme and bring to a good heat. Add your fruit cut side down. Leave uninterrupted for 5 min then keep a keen eye on the temperature lowering it if need be, you want colour without burning. Once you’re getting that caramelised colour add your lemon juice and reduce the syrup a little.
When you’re happy with the colour serve your fruit up on a platter, drizzling over any remaining syrup. Top with dollops of mascarpone, ice-cream, or yoghurt.
Peaches and nectarines are such a treat, and this recipe does the bare minimum to turn them into an eye-catching summer dessert.
Doing this on the stove top is easiest but you can use your oven grill if you are more comfortable with that. In which case, place cut sides face up and the honey, oil and herbs go on top and will require spooning over the fruit once or twice during grilling.