I love a barbecue. I’m a card-carrying carnivore so I love anything that gives me an excuse to eat multiple meat dishes and my vegetarian husband has been on a mission to cook the perfect grilled cheese sandwich on the barbie ever since he saw this video by Alton Brown. Dessert, however, is typically a bit of an anticlimax – we just dig though the freezer for a half eaten tub of ice cream. When my in-laws invited us over for one of their epic barbecues this summer, I decided to try adapting one of my favourite dessert recipes for the grill and it was A-MA-ZING!
I used the following ingredients:
One large orange
2 dessert spoons agave syrup
One large slug (around 2 dessert spoons) of Contrieau orange liqueur
I grated the zest from the orange and then juiced it. I combined the orange zest and juice in a bowl with the Contrieau and agave, mixed well and then left in the fridge for 90 minutes until we were ready for dessert.
When it was time for dessert the coals were not super hot (the last steak was cooked about 40 minutes before that). I halved and de-stoned the nectarines, then grilled for 3-4 minutes on each side. Then I transferred the nectarines to a sheet of baking foil and drizzled half the orange syrup mixture into the centre of each nectarine half and grilled for a further 3 minutes.
I served with Greek yoghurt and the other half of the orange syrup to be used as a dressing. Delicious!