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
Pecan nuts, 2 halves per nectarine
Butter, about a tsp per nectarine
1 tsp liqueur per nectarine – AP was persuaded to part with a little of his Drambuie
- 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!