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BRAAIED STONE FRUIT WITH COCONUT CREAM & TAHINI

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Summer brings with it a bounty of STONE FRUIT. Pop them on the braai to get a slight char and intensify the flavours.

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SERVES 6

100 ml coconut cream, chilled for at least 8 hours

1 Tbsp castor sugar

3 Tbsp tahini

8 stone fruit in season, halved and stone removed

3 plums, halved and stone removed

5 apricots, halved and stone removed

1 Tbsp extra virgin olive oil

Fresh mint to garnish

  1.  Whip the coconut cream until creamy and slightly thicker, add the sugar and beat for a few more seconds. Stir in the tahini.

  2.  Brush all the fruit with the olive oil and place on the braai.

  3.  Braai over medium-hot coals for about 4 minutes on each side.

  4.  Place on a serving platter and sprinkle with the mint leaves. Serve with the coconut cream.