Brown sugar marsala fruits

The sweetness and flavour of seasonal fruit is highlighted when they are lightly grilled and caramelised.

• 2 freestone peaches
• 2 large blood plums
• 2 large nectarines
• 4 large apricots
• 1/2 cup marsala wine (see note)
• 1/4 cup brown sugar
• Mascarpone cheese or Greek-style yoghurt, to serve

Energy 802kJ	Fat saturated -
Fat Total -	Carbohydrate sugars 34.00g
Carbohydrate Total 34.00g	Dietary Fibre 5.00g
Protein 3.00g	Cholesterol -
Sodium 10.49mg

All nutrition values are per serve.

1. Step 1

   Preheat grill on high heat. Line grill tray with foil. Halve peaches, plums, nectarines and apricots. Remove stones. Place fruit, cut side up, on grill tray. Sprinkle with marsala and sugar.

2. Step 2

   Place tray under grill (about 8cm from heat source). Grill fruit for 4 to 5 minutes or until sugar caramelises. Spoon hot fruit onto a serving platter. Drizzle with juices from grill. Serve with mascarpone.

Marsala is an inexpensive Italian sherry-like fortified wine often used for sweet and savoury cooking.