Grilled summer fruit with homemade crème fraîche & ice cream

SERVES 6- 8

Crème fraîche is expensive to buy so Mum makes her own and it’s super-delicious. Served with a tray of BBQ-grilled fruit, softened ice cream and a drizzle of honey, it’s always a big hit.

6-10 plums, peaches,

nectarines or fruit of choice

¼ cup brown sugar

½ cup walnut halves ½ cup homemade

crème fraîche

Warmed honey to serve

Ice cream to serve

1 Halve your fruit and de-stone. Press the flesh side into the brown sugar to coat. Place the fruit, cut side down, on your heated BBQ grill or plate and cook until browned. Transfer to a tray, sprinkle over the walnuts and remaining brown sugar and set over the BBQ to keep warm.

2 When ready to serve, dollop over crème fraîche (see below) and drizzle over honey. Serve with little cups of ice cream. MUM’S EASY CRÈME FRAÎCHE

1-2 tbsp of buttermilk or

plain yoghurt

1 cup cream

1 Stir the ingredients together, then pour into a glass jar, loosely cover and leave to sit out for 12-24 hours in a warm place – a hot water cupboard or semisunny windowsill. Doing this will turn it to a thicker version of sour cream, and the active cultures in yoghurt/buttermilk will stop it from spoiling.

2 Store in the fridge once thick and it will continue to mature.