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BBQ FRUITS WITH VANILLA RASPBERRY ZABAGLIONE

3 peaches cut in wedges
3 nectarines cut in wedges
3 plums cut into wedges
100g cherries
100g brown sugar
1 orange, zested
1 vanilla bean
Grand Marnier
½ cup water
Vanilla raspberry zabaglione
6 egg yolks
150g caster sugar
1 vanilla pod (split seeds removed)
good splash Grand Marnier
90ml fresh orange juice
1 punnet fresh raspberries

Place all fruits, sugar, orange zest & vanilla bean in a & mix together. Add a good splash of Grand Marnier & ½ cup of water. Place a large piece of foil onto the bench, place a sheet of silicon paper on top & then place the fruit in the centre. Fold the edges together & crimp by folding to form a bag. This is ready to cook but can be held in the fridge for a couple of hours.

For the vanilla raspberry zabaglione, place all ingredients in a metal bowl except the raspberries. Place on a barbecue plate & whisk with a balloon whisk until light & fluffy, taking care not to overheat or cook the egg yolks. As soon as it gets thick & the whisk leaves a ribbon trail on the mixture, remove from the heat.
Tip the raspberries into the egg mix, then stir gently.

Place the fruit parcels onto a hot barbecue plate for 4 minutes. Remove & allow to cool slightly. Break the bag open & place the fruit into the serving bowls. Place the zabaglione in a separate glass bowl. Serve with some savoiardi biscuits.