BBQ
Grilled Stone Fruits, Sweet Mascarpone & Winter Savoury
Fruit might not be the first thing you think to throw on the BBQ,but this recipe delivers a sweet, fruity and herbaceous combination.
This recipe comes from the Field kitchen fire cookery demo, where guests learn how to create flavoursome, fire-cooked dishes with fresh veg picked from the Riverford Farm and our kitchen garden. BBQs aren’t only the home of steaks and sausages; fresh veg can be just as happy above or within a pile of glowing embers. When you cook veg over fire flavours intensify, surfaces caramelise and edges get irresistibly crisp and charred.
Ingredients
- 1kg stone fruits of your choice
- 500g mascarpone
- 50g icing sugar
- 200ml Sauternes dessert wine
- 10 sprigs of winter savoury, of 2 sprigs of rosemary– roughly bashed
Method
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Step 1
Add the icing sugar to the mascarpone and stir until incorporated.
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Step 2
Add Sauternes wine to a pan and reduce by ⅔.
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Step 3
Finely chop your winter savoury.
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Step 4
Halve your fruits and remove the stones. Place flat side down over a medium heat (use slightly underipe fruits as they will soften nicely once cooked).
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Step 5
Place the warm fruits, wine and herbs in a bowl and toss. Spoon the mascarpone onto a plate followed by the dressed fruits. A very simple but lovely dish perfect for a quick BBQ pudding.