Braaied Stone Fruit with Thyme, Aniseed and Honey
Braaied Stone Fruit with Thyme, Aniseed and honey
A fresh and vibrant summer recipe, perfect to enjoy with our Cabernet Sauvignon Rosé 2023.
4 -6 large nectarines or 8 apricots, halved and pitted
2 tablespoons of runny honey
3-4 sprigs of fresh thyme leaves, plus extra whole stalks for basting (rosemary can also be used)
1.5 teaspoons of whole aniseed
Vanilla ice cream, to serve
Combine the honey with the thyme leaves and aniseed.
Make a basting brush out of the remaining thyme stalks and brush the honey mixture over the sliced halves of fruit.
Braai the nectarines – cut side down – over medium coals until soft and slightly charred.
Turn the fruit once or twice to ensure even cooking, basting with any leftover flavoured honey.
Serve the fruit warm with scoops of vanilla ice cream and glasses of chilled Alto Cabernet Sauvignon Rosé.