Fool proof food
8 peaches or nectarines
4 bananas (sprinkled with fresh lemon juice)
8 apricots
24 cherries
16 strawberries
Orange liqueur (Cointreau or Grand Marnier)
6-8oz (170-225g) caster sugar
Whipping cream
Cut the peaches or nectarines and apricots in halves, keep strawberries whole. Peel the bananas and cut into large chunks, cut each chunk into about three pieces and sprinkle with a little lemon juice. Mix the fruit, sprinkle with orange liqueur, macerate for about 15 minutes. Thread the fruit on to skewers. Roll in caster sugar and barbecue for 5 minutes or until they start to caramelise. Serve immediately with a little softly whipped cream. For real excitement, pour some of the liqueur over each, set it alight and serve immediately.
Olive Oil Ice Cream
7oz (200g) caster sugar
4fl oz (125ml) water
4 eggs, free-range and organic if possible
1 glass of pale extra virgin olive oil a pinch of salt
8fl oz (225ml) milk
7oz (200g) blood orange segments
Maldon sea salt
Put sugar and water in a saucepan. Stir to dissolve the sugar before the water comes to the boil. Continue to boil until the syrup reaches the thread stage (5 mins). Whisk the eggs in a mixer, adding the oil gradually. Add the cool syrup next in a very thin stream. Finally, add the salt and the milk. It’s best frozen in a sorbetiere, otherwise just freeze in a covered plastic box. Serve with orange segments and a few flakes of Maldon sea salt.
