Braaied nectarine parcels
|cinnamon — ground|
|1 tsp liqueur per nectarine|
Cut a slit around each nectarine, and twist it in half. Remove the
pip. Place the 2 halves on a square piece of tin-foil. Sprinkle with
cinnamon and press a pecan nut into each half, smear on a bit of
butter, and drizzle with honey. Draw the sides of the tinfoil up to
form a pocket, joining the 2 halves of the fruit again. Before closing
the parcel, pour the liqueur over.
Seal the parcels very well, and pop onto the braai grid over hot coals.
I thought these would cook in a flash, but they took about 45 minutes to
steam until they were tender.
Serve with ice cream.
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