NECTARINE PARCELS

Preheat the barbecue. Cut out 8 x 20-cm/8-inch squares of thick foil and grease the centre of each with butter.
Place a nectarine on each square of foil. Top each with a little of the butter, a sprinkling of sugar and a few drops of liqueur, if using. Wrap the foil into a loose parcel, sealing the edges well.
Cook over low-medium coals, covered, for 20-25 minutes, until tender. Serve warm with ice cream.
SERVES 4

8 ripe nectarines
50 g/13/4 oz unsalted butter,
plus extra for greasing
3 tbsp demerara sugar
Amaretti liqueur or cognac
(optional)
vanilla ice cream, to serve

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