Barbecued Nectarines with Cinnamon Sugar Ice-Cream

[Guest guest]

Barbecued Nectarines with Cinnamon Sugar Ice-Cream

 

 

3/4 cup raw sugar

3 teaspoons ground cinnamon

1 litre/quart good-quality vegan vanilla ice-cream

6 large freestone nectarines, halved, stones removed

 

 

1. Combine sugar and cinnamon in a small bowl. Remove 1/2 cup and set

aside. Place remaining cinnamon sugar in a small food processor.

Process until fine (see tip).

 

2. Spoon ice-cream into a bowl and stand for 5 minutes to slightly

soften (not melt). Stir in ground cinnamon sugar. Return to container.

Freeze for 4 hours or until firm.

 

3. Preheat a barbecue plate on medium heat. Dip cut side of each

nectarine half into reserved cinnamon sugar. Place a sheet of baking

paper on hot barbecue plate. Place sugared nectarine, cut side down,

on non-stick baking paper. Barbecue for 5 minutes or until golden.

Take care with hot toffee.

 

4. Serve nectarines warm with cinnamon sugar ice-cream.

 

 

 

TIP: You could also crush cinnamon sugar ina ceramic bowl using the

end of a rolling pin.

 

 

 

Serves 4.