Simple Grilled Fruit

Macerate fruit in citrus juice with sugar and flavourings (such as whole spices or small amounts of ground spice) for approximately 30 minutes before grilling. If you are using fruit that discolours, make sure it is thoroughly coated in juice and cover the bowl closely with clingfilm while the fruit macerates. Bananas can be grilled either whole, or sliced into halves along the middle. Pineapples should be sliced thickly. Peaches, nectarines, pears, apples, papaya and guava should be halved.

1. Drain the macerated fruit (reserving the juices) and pat dry on kitchen paper. Brush the pieces of fruit with melted unsalted butter and place them on a rack over a grill pan.

   

2. Make a small quantity of glaze for the fruit: heat the reserved juices with a little sweet cider or wine, adding honey, maple syrup or sugar to taste. Flavour this with some brandy or a liqueur, if desired.

   

3. Grill the fruit under a high heat until lightly browned. Turn once and brush with butter. Sprinkle with sugar and grill briefly until lightly caramelized. Serve immediately, with the hot juices spooned over.