Ingredients
- 4 very ripe nectarines, halved and stoned
- 150g punnet raspberries
- 142ml carton of double cream
- 50g demerara sugar
- cocoa powder for dusting, sieved
Directions
- Heat the grill to medium. Place the nectarines cut-side up in 4 individual gratin dishes and pile the raspberries in the centre of each half. Drizzle cream over the fruit, sprinkle with sugar, then grill for 8-10 mins until bubbling and golden. Dust with cocoa and serve.
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