Barbecue Spiced Fruit Pouches

• ½ cup fruity white wine, eg riesling
• 2 tbsp maple syrup
• ¼ tsp ground cloves
• zest of 1 orange
• 6-8 stone fruit, eg plums, apricots or peaches

In a small mixing bowl, combine the wine, maple syrup, cloves and orange zest. Stir to evenly combine. Halve and destone 6-8 stone fruit. If fruit are large, cut each half into one or two wedges.

Divide fruit into quarters and place each quarter on a large square of foil. Pull up the sides slightly to hold. Add 2 tbsp of the wine and maple syrup mixture. Form the foil into pouches, sealing the top with a tight twist. Chill until ready to cook.

Place pouches on a heated barbecue. Cook for 10-12 minutes. Serve hot with ice cream, or chill and serve with cold runny cream.