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Barbecue Spiced Fruit Pouches
½ cup fruity white wine, such as riesling 2 tbsp runny honey or maple syrup ¼ tsp ground cloves finely grated zest of 1 orange 6-8 stone fruit, such as plums, apricots or peaches 6-8 cherries (optional)
© Annabel Langbein Media
In a small mixing bowl, combine the wine, honey or maple syrup, cloves and orange zest. Stir to evenly combine. Halve and destone stone fruit. If fruit are large, cut each half into one or two wedges.
Divide fruit into four and place each quarter on a large square of foil. Pull up the sides slightly to hold. Add 2 tbsp of the wine 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.
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