With spring comes two of my favourite things about the warm months – honey-sweet nectarines and the braai. If you’re as determined as I am to use those hot coals all the way to dessert, why not try this delicious and decadent finale?
To serve six, you’ll need:
Six to eight ripe nectarines
A 250ml tub of mascarpone cheese
125ml of normal cream, whipped
250ml of double cream Greek yoghurt
Treacle sugar for sprinkling
Pit and slice the nectarines so that you have nice long slivers.
Place these on the braai to slowly sear and become sugary.
Take off the braai as soon as you have the desired sear marks and set aside to cool.
Mix that gorgeous mascarpone, cream and yoghurt together.
In a dish, layer the nectarine slices, then smother them with a layer of the cream mixture.
Sprinkle a layer of treacle sugar and then repeat the process.
Refrigerate for an hour and serve.