Charred Stone Fruit
PREP TIME 5-10 minutes
COOK TIME 5 minutes
5-6 stone fruits (ie. apricots, nectarines, peaches) cut in half
100ml dessert wine
100g caster sugar
Zest of half an orange
100g Meander Valley crème fraiche
100g Meander Valley double cream
6-8 almond or ginger thins biscuits, to serve
Place stone fruit cut side down onto the grill plate of the OzPig at a high heat. Grill for 3-4 minutes or until a dark char forms on the bottom. Remove from the grill and chop into quarters, set aside to cool.
Meanwhile, place wine, sugar and orange zest in a bowl, stir until sugar has dissolved. Add crème fraiche and double cream to the sugar mixture, whisk until well combined.
To serve, place a layer of biscuits down on a plate, spread cream mixture onto the biscuits and place grilled fruit over the top. Garnish with a sprinkle of crushed biscuits.