INGREDIENTS:

• 4 nectarines, pitted and cut into wedges
• 6 plums, pitted and halved
• 250g seedless grapes
• 1 large, firm mango, peeled and sliced
• 4-6 fresh figs, halved
• 100g butter
• 125ml ( cup) honey
• Seeds of 1 vanilla pod
• 10ml (2 tsp) fresh rosemary leaves, chopped
• 10ml (2 tsp) fresh thyme leaves
• Greek yoghurt, mascarpone or crème fraîche, to serve

METHOD:

Place all the fruit in a single layer in a large roasting dish. In a small saucepan, combine the butter, honey, vanilla seeds, rosemary and thyme. Heat gently until the butter has melted. Remove from the heat and leave to stand for 10 minutes to let the flavours infuse, then pour over the fruit and toss to mix well.

Preheat the grill to very hot and grill the fruit till just softening and browning on the edges. Don't let the fruit get soggy. Turn and grill for a couple of minutes on the other side. Serve warm with yoghurt, mascarpone or crème fraîche.

Serves 6