Grilled fresh fruit and cream (deconstructed cheesecake)
Photo by Tam West
This grilled summer stonefruit dessert is speedily made on a weeknight. It's served with a luscious mix of lemon-scented cream, mascarpone and cream cheese.
- Cut a medley of peaches, nectarines, plums and apricots in half, remove stones and toss in a bowl with the zest and juice of an orange, a small knob of finely grated ginger and 2-3 Tbsp honey.
- Whip 200g each cream cheese and mascarpone, ⅓ cup fresh cream, 1-2 Tbsp caster sugar and the zest and juice of a lemon until smooth. Chill.
- Cook the fruit and juices under a hot grill or in a grill pan until caramelised and tender. Portion and serve fruit with a large dollop of the cream cheese and a generous sprinkle of crushed gingernuts.
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