2 plums
2 peaches
2 nectarines
2 slices fresh pineapple
2 – 3 Tbsp Chelsea Dark Cane Sugar

Butterscotch Swirled Yoghurt
2 cups thick, natural yoghurt
1-2 Tbsp Chelsea Dark Cane Sugar
Optional: Chelsea Coffee Sugar Crystals

Wash and cut the plums, peaches and nectarines in half and remove the stones. Cut the skin off the pineapple. Place the fruit in a roasting dish and sprinkle with sugar. Place under a hot grill for approximately 5 minutes until the sugar is bubbly and melted to a caramel brown.

Serve warm with Butterscotch Swirled Yoghurt:
Place yoghurt in a wide, shallow dish. Sprinkle with Chelsea Dark Cane Sugar, swirl the sugar loosely through the yoghurt (don't completely mix in). Cover then refrigerate for 1-2 hours. The sugar melts into the yoghurt and makes a lovely butterscotch swirl through it.
Optional: For an extra crunchy topping, sprinkle the yoghurt with Chelsea Coffee Sugar Crystals.

Tip: You can also grill other fruits, such as pears, feijoas, persimmons etc. This recipe can also be a saviour for fruit not quite so ripe or past perfection to eat fresh.