grilled summer fruit with meringue ice-cream

  • 1 vanilla bean, split and seeds scraped
  • ⅓ cup (75g) caster (superfine) sugar 
  • 2 peaches, halved 
  • 2 nectarines, halved 
  • 2 plums, halved 
  • 2 apricots, halved 

meringue ice-cream

  • 2 ½ cups (625ml) double (thick) cream 
  • 100g store-bought meringues, crushed
  1. To make the meringue ice-cream, place the cream in a bowl and whisk until soft peaks form. Add the meringue and gently fold through. Place in a 2-litre capacity metal container and freeze for 2 hours or until frozen.
  2. Place the vanilla seeds and sugar in a bowl and toss to combine. Place the fruit and vanilla bean on a large baking tray and sprinkle with the vanilla sugar. Cook under a preheated hot grill (broiler) for 4–5 minutes or until fruit begins to caramelise. Top with meringue ice-cream to serve. Serves 6–8.
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