BBQ Stonefruit and Vanilla Raspberry Zabaglione

By Michael Moore Serving Size: Serves 6

INGREDIENTS

3 peaches, in wedges
3 nectarines, in wedges
3 plums
100g cherries
100g brown sugar
1 orange, zested
1 vanilla bean
Grand Marnier
½ cup water

 

Vanilla Raspberry Zabaglione
6 egg yolks
150g caster sugar
1 vanilla pod (split seeds removed)
good splash Grand Marnier
90ml fresh orange juice
1 punnet fresh raspberries
 

METHOD

Place all fruit, sugar, orange zest and vanilla bean into a mixing bowl and mix together. Add a good splash of Grand Marnier and ½ cup of water.

 

Place a large piece of foil on bench, place a sheet of silicon paper on top and then place the fruit in the centre.

 

Fold the edges together and crimp by folding to form a bag. This is ready to cook but can be held in the fridge for a couple of hours.

 

For the vanilla raspberry zabaglione, place all ingredients in a metal bowl except the raspberries. Place on a barbecue plate and whisk with a balloon whisk until light and fluffy, taking care not to overheat or cook the egg yolks. As soon as it gets thick and the whisk leaves a ribbon trail on the mixture, remove from the heat.

 

Tip the raspberries into the egg mix, then stir gently.

 

Place the fruit parcels onto a hot barbecue plate for 4 minutes. Remove and allow to cool slightly. Break the bag open and place the fruit into the serving bowls. Place the zabaglione in a separate glass bowl. Serve with some savoiardi biscuits.