6

nectarines

1/3

cup

honey

200

g

raspberries

½

orange; rind cut julienne

1

Preheat grill to high.

2

Cut nectarines in half and remove stones. Drizzle honey over cut surfaces and place on a foil-lined baking tray. Place under the grill for 5 minutes or until honey is caramelised and fruit is soft. Transfer to a platter and drizzle any juices over fruit.

3

Scatter with raspberries and sprinkle with rind of ½ orange (julienned).

To serve

1

Serve with Greek-style yoghurt or vanilla custard.