Grilled Strawberry and Peach Kebabs in a Pimm's Syrup

Ingredients

• 2 ripe but still firm Co-op peaches or nectarines, stoned and cut into 6 wedges each
• 150g Co-op strawberries, halved
• 1 large orange, rinsed well
• 2 tbsp caster sugar
• 3 tbsp Pimm’s No 1
• 2 small sprigs mint, leaves finely chopped, reserving a few to garnish
• Sunflower oil for brushing
• 4 x 50ml scoops Co-op vanilla flavour ice cream, to serve

Method

1. Thread alternate peach wedges and halved strawberries onto wooden skewers, making sure that they fit into your griddle pan (if using).
2. Using a vegetable peeler, pare 3-4 strips of orange peel into the pan, then halve the orange and squeeze in the juice. Add the sugar and bring to a gentle boil. Cook for 3-4 mins until reduced by half and it has a light syrupy consistency. Remove from the heat and stir in the Pimm’s. Once cooled, stir in the mint.
3. Heat a large griddle pan over a medium-high heat, or a hot barbecue (brush with a little sunflower oil first, to ensure a non-stick). Add the skewers, and cook for 1-2 mins until char lines appear, turn and repeat on the other side. Place the kebabs on a platter and drizzle with half the syrup. Serve while it is still warm with ice cream and garnish with the remaining syrup and mint.