Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 8

Chargrilled tropical fruits with orange syrup recipe

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Takes 30 minutes to make, 5-6 minutes to barbecue, plus cooling and chilling

200g caster sugar, plus extra
Juice of 2 oranges (about 175ml)
250g tub mascarpone
150ml coconut cream
Seeds of 1 vanilla pod
3 tbsp icing sugar
8 thick slices peeled fresh pineapple
8 small mango cheeks, skin on
4 peaches, halved and stoned

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1. On the hob, slowly melt the caster sugar in a pan over a medium heat until dark amber. Take off the heat and carefully add the orange juice. Return to the heat and stir until the caramel melts again. Cool and set aside until needed.
2. Beat the mascarpone, coconut cream, vanilla seeds and icing sugar until smooth. Chill until required.
3. Sprinkle the extra caster sugar to taste on the cut side of the fruit (or 1 side of the pineapple), shaking off any excess. Barbecue the pineapple and mango directly over a medium heat for 5-6 minutes, and the peaches for 3-4 minutes, until lightly charred.
4. Arrange the fruit on a plate and serve with the orange syrup and coconut cheesecake cream.

Nutritional info

Per serving: 366kcals, 17g fat (9.1g saturated), 3.2g protein, 53.6g carbs, 51.3g sugar, 0.1g salt

Chargrilled tropical fruits with orange syrup recipe

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