Grilled Stone Fruit with Mega Pavlova

INGREDIENTS

• 12 Ripe Stone Fruits (Peaches, Nectarines, Plums), halved or quartered and pitted
• 1–2 Tbsp. Neutral Oil, for brushing
• 2 Tbsp. Caster Sugar
• 3–4 Tbsp. Water
• 250ml Double Cream, whipped
• 1 Tsp. Vanilla Bean Paste
• 1 Dunnes Stores Pavlova Base
• Fresh Mint, to garnish

METHOD

1. Preheat a grill pan or barbecue to high. Slice the stone fruits in half (or quarters if large), remove the pits, and lightly brush each piece with oil. Grill for 2–3 minutes on each side until marked and just softened.
2. Set aside a few pieces of griddled fruit for decoration and transfer the rest of the grilled fruit to a bowl. Sprinkle over the caster sugar and gently stir. Cook on a low heat, until the fruit has softened and a glossy syrup has formed.
3. In a mixing bowl, whip the double cream with the vanilla bean paste until soft peaks form. Be careful not to overwhip — the cream should hold its shape and form soft peaks.
4. Set the pavlova base on a serving platter or board. Spoon the whipped cream into the centre and gently spread it toward the edges. Arrange the grilled fruit and drizzle over the syrupy juices, then finish with a few pieces of reserved fruit on top for added texture and contrast.
5. Tear a few mint leaves and scatter over the fruit for a fresh finish. Serve immediately for maximum crisp-to-creamy contrast!