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Chargrilled stonefruit with panettone
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulge in a luxurious dessert featuring peak-season stone fruits!
Ingredients:
  • 3 yellow peaches, halved, stoned
  • 3 white nectarines, halved, stoned
  • 5 apricots, halved, stoned
  • 1/2 x 900g panettone, cut into 12 wedges (see top tips)
  • 60ml (1/4 cup) lemon olive oil (see top tips)
  • 200g firm ricotta, to serve (see top tips)
  • 2 cinnamon quills
  • 2 star anise
  • 5 cardamom pods
  • 500ml (2 cups) verjuice (see top tips)
  • 5cm piece ginger, cut into julienne (matchsticks)
  • 165g (3/4 cup) caster sugar
  • 1 lemon, zested
Instructions:
  • In a hot heavy-based saucepan, quickly toast the spices until fragrant for about 1 minute. Carefully pour in verjuice (be cautious, as it may splutter), then add ginger, sugar, and lemon zest. Bring the mixture to a boil, reduce the heat to medium, and let it simmer for 15 minutes to infuse the flavors. Once done, transfer to a bowl and refrigerate for 15 minutes to slightly cool before using.
  • Preheat a sizzling barbecue or chargrill pan until it's piping hot. Mix fruit into the syrup, making sure each piece is coated. Cook the fruit in 3 separate batches, lifting fruit out of the syrup with a slotted spoon and grilling each side for 1 minute until tender and slightly charred. Place the fruit back in the syrup for extra flavor.
  • Clean the barbecue plate. Place the panettone on an oven tray and brush both sides with oil. Cook in 2 batches for 30 seconds each side, or until golden and charred.
  • Present a delightful platter of charred stone fruit and panettone paired with creamy ricotta cheese.

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