Tom Kerridge's Sweet Charred Nectarines

  • Preparation Time10 mins
  • Cooking Time5 mins
  • Serves2
  • DifficultyEasy
4 ripe nectarines cut in half, stones removed
2 tbsp rapeseed oil
4 tbsp caster sugar

VERBENA CREAM

200ml double cream
1-2 tbsp lemon verbena, finely chopped
40g icing sugar

TO SERVE

4 shortbread fingers
4 sprigs of verbena to garnish
80g raspberries

 1. Brush the flat side of each nectarine half with a little rapeseed oil. Place them flat side down onto a hot BBQ for around 30 seconds to 1 minute or until you get a lovely light char on one side. 

2. Remove them from the BBQ and place them onto a metal tray, flat side up. 

3. While the nectarines are cooling whip the cream, icing sugar and verbena until soft peaks. 

4. Sprinkle a light layer of caster sugar onto the flat side of each nectarine. Place them on the edges of the BBQ flat side up and then run a blow torch over the sugar until they caramelize. 

5. To serve place two nectarine halves onto each plate. Spoon on large dollops of the lemon verbena cream. Crush a shortbread biscuit over the cream and add a couple of raspberries and verbena sprigs to each plate.