Name: Grilled nectarines with raspberry meringue and yoghurt
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 - 8
Ingredients: 10 ripe nectarines or peaches, halved; To serve: raspberries (optional); Brown sugar yoghurt; 1 kg thick natural yoghurt; 80 gm brown sugar; Scraped seeds of 1 vanilla bean; Raspberry ripple meringue; 140 gm eggwhite; 140 gm raw caster sugar; 140 gm pure icing sugar, sieved; 3 tsp cornflour; 60 gm raspberries, coarsely crushed with a fork (about ½ punnet)

Grilled nectarines with raspberry meringue and yoghurt

Australian Gourmet Traveller recipe for grilled nectarines with raspberry meringue and yoghurt.

Serves 6 - 8

Prep

30M

Cook

Total

1H 30M

Make the raspberry ripple meringue shards ahead and pack them up to take with you. If you don’t have time to drain the yoghurt, substitute it with dollops of the thickest, creamiest yoghurt you can find. Start this recipe a day ahead to drain the yoghurt.

Ingredients

10 ripe nectarines or peaches, halved

To serve: raspberries (optional)

Brown sugar yoghurt

1 kg thick natural yoghurt

80 gm brown sugar

Scraped seeds of 1 vanilla bean

Raspberry ripple meringue

140 gm eggwhite

140 gm raw caster sugar

140 gm pure icing sugar, sieved

3 tsp cornflour

60 gm raspberries, coarsely crushed with a fork (about ½ punnet)

Method

Main

1.For brown sugar yoghurt, stir ingredients in a bowl to combine, transfer to a muslin-lined sieve placed over a bowl and refrigerate overnight to drain.

2.For raspberry ripple meringue, preheat oven to 100C. Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form (2-3 minutes). Whisking continuously, gradually add sugar and whisk until thick and glossy (2-3 minutes). Fold in icing sugar and cornflour to combine, then fold in raspberries just enough to create a ripple effect. Spread onto a baking tray lined with baking paper to a roughly 5mm-thick rectangle and bake until crisp but not coloured (40-50 minutes), then cool completely in oven (1-2 hours). Break meringue into shards and store in an airtight container. Meringue will keep for a week.

3.Heat a barbecue to high. Brush nectarines lightly with oil and barbecue, turning occasionally, until golden and starting to soften (6-8 minutes). Serve with brown sugar yoghurt, meringue shards and extra raspberries.