Braaied Nectarine Parcels

The seasons are changing, people – I can feel summer coming!  

One of the best things about summer is the fruit, oh how I long for the abundance of summer fruits.  I can’t wait for peaches, plums, nectarines, apricots, water-melons, litchis and mangoes to be in season again!

Last summer I made good use of a punnet of deliciously ripe nectarines, cooking them over wood-fire, and they were one of the most memorable braai-puddings I’ve made so far.  

Braaied Nectarine Parcels

1 nectarine per person

Cinnamon

Pecan nuts, 2 halves per nectarine

Butter, about a tsp per nectarine

Honey

1 tsp liqueur per nectarine – AP was persuaded to part with a little of his Drambuie

tinfoil

• Cut a slit around each nectarine, and twist it in half
• Remove the pip
• Place the 2 halves on a square piece of tin-foil
• Sprinkle with cinnamon and press a pecan nut into each half
• Smear on a bit of butter, and drizzle with honey
• Draw the sides of the tinfoil up to form a pocket, joining the 2 halves of the fruit again
• Before closing the parcel, pour the liqueur over

• Seal the parcels very well
• Place on the braai grid over hot coals.

I thought these would cook in a flash, but they took about 45 minutes to steam until they were tender. 

They were just delicious, and I can’t wait to make them again, though next time I plan to have some good vanilla ice-cream on hand, that would be perfect with it!