LEMON THYME & HONEY GRILLED FRUIT WITH MINT-INFUSED CRÈME ANGLAISE
Serves 6-8
3 yellow peaches
3 white peaches
3 nectarines
½ pineapple
½ cup lemon-infused olive oil
¼ cup honey
1 tbsp lemon thyme leaves 2 small firm mangoes, cheeks
separated
300g brioche, cut into 2cm thick
slices (see tip, below right)
125g punnet blueberries
Mint-infused crème anglaise 1 bunch mint, ends trimmed 1 cup milk
300ml tub thickened cream 4 egg yolks
¼ cup caster sugar
2 tsp vanilla bean paste
1. To make mint-infused crème anglaise, pick some small mint tips and reserve for garnish. Cut remaining bunch into 3 sections. Combine milk and cream in a saucepan. 2. Bring to a simmer. Add mint. Simmer for 2 minutes. Turn off heat and allow to infuse for 5 minutes.
3. Meanwhile, whisk egg yolks, sugar and vanilla bean paste in a medium glass heatproof bowl until pale and creamy. Place bowl over a saucepan of simmering water, making sure it doesn’t touch water.
4. Hold a strainer over the top of the bowl and gradually pour in hot milk mixture whilst continually whisking until combined. Use a spatula to press excess milk from mint. Whisk occasionally, for about 12-15 minutes, or until thickened slightly. Remove the bowl and cool for 10 minutes.
5. Sit bowl in a large bowl of iced water and whisk occasionally until cold. Cover and refrigerate for 3 hours or overnight. This anglaise can be made up to 3 days ahead.
6. Cut the peaches and nectarines in half and remove their seeds. Cut pineapple into 2cm thick wedges. Remove core and skin. Combine oil, honey and thyme in a large bowl. Add peaches, nectarines and pineapple. Stir to coat lightly.
7. Heat a clean oiled barbecue grill on medium heat. Add the peaches and nectarines, flesh side down, and barbecue for about 4-5 minutes, or until charred. Add pineapple for 2 minutes each side or until caramelised. Remove fruit from grill and set aside.
8. Brush or dip flesh side of mangoes and mango cheeks in lemon thyme mixture. Barbecue, flesh side down, for about 4 minutes, or until charred. Cut cheeks in half.
9. Meanwhile, brush one side of brioche with the remaining lemon thyme oil left in the bowl and then barbecue for about 2 minutes each side, or until toasted.
10. Arrange the fruit and brioche on a serving platter or board. Sprinkle with blueberries. Decorate with reserved mint leaves. To serve, spoon fruit into bowls and serve liberally with crème anglaise poured over.
tip
Loaves of brioche are available whole or sliced in supermarkets and gourmet bakeries.