Gorgeously soft and juicy fruit starts to caramelise in the cinnamon heat. Grill inside or on the barbecue

Prep

1. If using wooden skewers, lay one for each person eating, into a dish or cold water. Soak for 20 minutes. They stops them burning later.
2. Peel the banana. Cut into 5 cm lengths. Turn the pieces in lemon juice to stop them browning.
3. Cut the stone fruit around their centres. Twist each half in opposite directions to separate them. Remove their stones. Tip the fruit into a bowl. Turn in the rum or fruit juice. Marinade for 20 minutes.
4. Scatter the caster sugar and cinnamon across a large plate or greaseproof paper on a board. Mix it up.

Cook

1. Pre-heat the grill to hot or have your barbecue ready. Line the grill pan with foil.
2. Thread the fruit onto the skewers (soaked wooden or metal), mixing it up and leaving the berries whole. Roll the fruit lightly in the sugar mix.
3. Grill for 3-4 minutes, turning. Cook until the fruit softens, just browning and holding its shape still.

Plate

1. Transfer the skewers to plates. Drizzle any excess marinade. Sprinkle any extra sugar/cinnamon.
2. Enjoy as they are or have it thick Greek yoghurt, honey and pistachios or vanilla or yoghurt ice-cream