Grilled nectarines with amaretti morbidi and peach syllabub

This Italian dessert is highly addictive, with its irresistible syllabub flavored with peach schnapps. The Italians have long known a thing or two about the delectable flavors that result from marrying fruit with almonds. Here, ripe nectarines are used, which look stunning slightly caramelized on top and decorated with grill marks.

Mix the peach schnapps, lemon juice and icing sugar in a large, deep bowl. Cover and chill.

Prepare the barbecue. Whisking constantly with a hand-held electric whisk, gradually add the cream to the chilled schnapps mixture, until the syllabub just holds its shape. Don't over whip. Chill the syllabub while you cook the fruit.

Brush each of the halved nectarines with a little honey.  Once the flames have died down, position a lightly oiled grill rack over the coals to heat. When the coals are medium-hot, or with a moderate coating of ash, place the nectarines cut-side down on the grill rack and cook for about 1 minute.

Grill the amaretti morbidi for about 45 seconds on each side, to warm them through and let the surface caramelize a little. Serve the nectarines and amaretti with the syllabub.

Serves 8
120ml/4fl oz/ ½ cup peach schnapps
Juice of ½ lemon
25g/1oz/ ¼ cup icing (confectioners') sugar
300ml/ ½ pint/ 1 ¼ cups double (heavy) cream
4 large ripe nectarines, halved and stoned
5ml/1 tsp clear honey
24 amaretti morbidi (soft almond macaroons)