A perfect end to a barbecue meal. Why not drizzle over some brandy once cooked for a grown up twist.
4 ripe pears, cored and quartered
4 ripe apples, cored and quartered
3 tbsp sugar
1 lemon, juice only
icing sugar, for dusting
crème fraîche, to serve
Place the pears and apples in a large bowl.
Sprinkle over the sugar and the lemon juice. Using clean hands or a large spoon, toss the fruit in the sugar and lemon juice.
Skewer the fruit alternating the pear and apple pieces. Place on a hot barbecue or griddle and turn until the fruit is softened and the sugar has caramelised.
Dust liberally with icing sugar and serve with crème fraîche.
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