Chargrilled tropical fruits

Method

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 cream.