Name: Grilled Madeira cake with brandy syrup and barbecued fruit
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Grilled Madeira cake and barbecued fruit; 4 firm, ripe peaches, nectarines or apricots, halved, stones removed; 1 store-bought Madeira cake, cut into 8 thick slices; 4 tablespoon butter, melted; whipped cream or ice cream and fresh berries, to serve (optional); Brandy syrup; 1 1/4 cup brown sugar; 1 cup water; 1 teaspoon vanilla essence; 1/4 cup brandy

Grilled Madeira cake with brandy syrup and barbecued fruit

This dessert recipe sounds fancy, but it's really the easiest thing you could possibly whip up on your barbecue. Store-bought madeira cake is the perfect canvas for brandy syrup and barbecued stone fruit

Serves 4

Cook

20M

Ingredients

Grilled Madeira cake and barbecued fruit

4 firm, ripe peaches, nectarines or apricots, halved, stones removed

1 store-bought Madeira cake, cut into 8 thick slices

4 tablespoon butter, melted

whipped cream or ice cream and fresh berries, to serve (optional)

Brandy syrup

1 1/4 cup brown sugar

1 cup water

1 teaspoon vanilla essence

1/4 cup brandy

Method

Grilled Madeira cake and barbecued fruit

1.Make the brandy syrup (see below).

2.Brush the cut-side of the fruit with syrup and place cut-side down on an oiled grill over medium heat for around 4 minutes, until caramelised on cut side. Flip and move to a cooler, outer edge of grill for 5-10 minutes, or until softened but still holding their shape. Keep warm.

3.Brush cake slices with melted butter and toast on grill 1-2 minutes each side. Turn with spatula gently, as cake is fragile.

4.To assemble, place toasted cake on plates. Top with grilled fruit, then pour a generous amount of syrup over peaches. Top with a dollop of whipped cream and a few slices of fresh fruit, if desired.

Brandy syrup

5.Preheat the grill to medium. Combine the brown sugar, water, vanilla essence and brandy in a saucepan and set on the grill to heat and reduce by a third.

You can grill all sorts of fruit – pineapple, bananas and stone fruits will all work well with this dish. Omit the brandy from the sauce if you prefer. Serve leftover sauce on breakfast pancakes or French toast, or swirl into porridge. PER SERVE Energy 656kcal, 2748kj • Protein 8g • Total Fat 24g • Saturated Fat 13g • Carbohydrate 100g • Sugars 84g • Fibre 5g • Sodium 437g

Note