Grilled stone fruit with ice cream and olive oil

Barbecuing stone fruit is a wonderful way to top off an alfresco dinner. Serve it with ice cream, nuts, honey and olive oil and you’ll be in heaven.

Serves 4


6-10 stone fruit – I like using a mix of apricots, nectarines and peaches

2 tablespoons good-quality olive oil + extra for drizzling

Ice cream to serve

½ cup toasted hazelnuts

2 tablespoons runny honey


1. Cut the fruit in half and remove the stones. Brush the cut sides with olive oil. Cook on a hot barbecue grill until juicy and partly softened, then flip them and cook a wee bit more. (Don’t move the fruit on the grill until it’s well-browned – that way it won’t stick!)

2. Serve grilled fruit with ice cream and hazelnuts and drizzle with honey then olive oil. Delish!

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