• 5-6 stone fruits, (ie apricots, nectarines, peaches) cut in half
  • 100ml dessert wine
  • 100g caster sugar
  • Zest of half an orange
  • 100g creme fraiche
  • 100g double cream
  • 6-8 Almond or Ginger thins biscuits, to serve


  • Step 1 Place stone fruit cut side down onto the grill plate of the OzPig. Grill for 3-4 minutes or until a dark char forms on the bottom. Remove from the grill and chop into quarters, set aside to cool.
  • Step 2 Meanwhile, place wine, sugar and orange zest in a bowl, stir until sugar has dissolved. Add creme fraiche and double cream to the sugar mixture, whisk until well combined.
    To serve, place a layer of biscuits down on a plate, spread cream mixture onto the biscuits and place grilled fruit over the top. Garnish with a sprinkle of crushed biscuits.

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