Three great ways with seasonal fruit

Grilled, fresh and poached,

GRILLED NECTARINES WITH BROWN SUGAR AND BRANDY
Using 1 ripe nectarine per person, halve the nectarines and remove the pip as carefully as possible. Fill each half with brandy and allow to macerate for at least half an hour. Add 5ml brown sugar to each nectarine half, then place under a hot grill until the sugar has melted and starts to bubble, about 5 – 7 minutes. Remove from the heat at once and serve hot on their own or with a dollop of cream, as pictured here.

BERRIES WITH YOGHURT
To serve 4, combine 500ml thick natural yoghurt with 100ml cream. Stir in 15ml freshly squeezed lime (or lemon) juice and sweeten to taste with castor sugar or honey. Take a combined mixture of 800ml fresh berries, such as blackberries and raspberries, and divide between 4 bowls. Serve each with a spoonful of the yoghurt mixture. Delicious!

PEACHES POACHED IN WHITE WINE
Take 4 ripe peaches and lay them in a single layer on the bottom of a heavy-based pot. Immerse them in enough white wine to cover (viognier, which smells like litchis, is perfect for this, but use what you have on hand). Add a few lemon verbena or mint leaves and sprinkle with 15ml castor sugar. Put the lid on the pot and bring to a gentle simmer (never allow the mixture to boil) until the peaches are tender, but still firm, about 7 minutes. Remove from the heat immediately and cool, still covered. Serve at room temperature on their own or with lashings of cream.