Ingredients
- A handful of hazelnuts, roughly chopped
- 4 tbsp honey
- ½ tsp vanilla extract
- 4 ripe nectarines, halved and stoned
- 4 ripe apricots, halved and stoned
- plain or frozen yogurt to serve
- mint leaves to serve
Grilled summer fruits with honeyed hazelnuts and yoghurt
Method
- Heat a grill pan to hot
- Toast the chopped hazelnuts in a separate small pan for a minute, stirring every few seconds
- Add the honey and vanilla and bubble for 30 seconds, then leave to cool a little
- Put the nectarine and apricot halves on the grill pan for 3-4 minutes on each side until soft and charred
- Don’t move them around too much or they will stick
- Serve the fruit on a platter with a dollop of frozen yoghurt in the middles
- Drizzle the hazelnut honey over the top and scatter with mint to serve
