The taste of SUMMERS!

From mains to desserts, be sure to add these recipes to your next braai feast

Grilled stone fruit with caramelised brioche and mascarpone

A little heat softens and sweetens the stone fruit in this deliciously easy pud that can be cooked on the braai or the hob. The booze is optional but highly recommended!

Serves 6 • Prep 15 min • Cook 15 min

• 50 g unsalted butter
• 50 g soft, light brown sugar
• 1 tsp cinnamon or mixed spice
• 300 g brioche or panettone, crumbled into small chunks
• 500 g mascarpone
• 1 piece stem ginger, finely chopped, plus 3-4 tbsp syrup from the jar
• 2 tsp vanilla bean paste
• 6-12 firm, ripe peaches, nectarines or plums, halved or quartered
• 1 tbsp olive oil
• 150 ml maple syrup
• Zest and juice 1 lime, plus extra zest for garnish
• 2 tbsp spiced rum optional)

1 Melt the butter and sugar in a large pan, either on the braai over direct heat or the hob over medium-high heat. Add the spice and brioche/panettone and cook, stirring for 10–15 min until caramelised and golden. Set aside.

2 Mix the mascarpone with the ginger syrup and half the vanilla, and set aside.