Grilled Summer Fruit Compote

1. 1

   Thread the fruit on bamboo skewers (soaked in water for at least 20 minutes to prevent burning).

2. 2

   Using a grill plate (electric or otherwise) lightly grill over a medium heat for 4 to 6 minutes, until they are just warmed through and grill marks have begun to appear.

3. 3

   Remove from grill and set aside.

4. 4

   Combine the water, liqueur and sugar in a saucepan and bring to a simmer.

5. 5

   Stir in the lemon zest and the vanilla extract.

6. 6

   Remove from the heat and stir to dissolve sugar completely.

7. 7

   Transfer syrup to a serving bowl and add the grilled fruit.

8. 8

   Chill the compote at least two hours so that the fruits will absorb the flavor of the syrup.

9. 9

   Compote may be prepared a day in advance and kept in the refrigerator overnight.

10. 10

    Serve with ice-cream, over cake, pavlova etc, you are only limited by your imagination with how you serve this.

11. 11

    Also lovely with a drop of rosewater added, if you like the flavour.

12. 12

    Can be made a day ahead and stored in refridgerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.