½ vanilla pod
2 tbsp light muscovado sugar
1 tsp ground cinnamon
1 lemon, juiced
6 peaches, halved or quartered and stoned
4 passion fruits
crème fraîche or cream, to serve
Method
Halve the vanilla pod and remove the seeds. Mix the seeds with the sugar, cinnamon and lemon juice and brush over the cut sides of the peaches. Put cut-side down on the barbecue or cut-side up under a grill and cook for 3–4 minutes or until caramelised.
Serve warm or cold with the passion fruit squeezed over and cream or crème fraîche.