Grilled fruit with vanilla and cognac |  |
1 Scrape the seeds from the vanilla pod with the tip of a small knife or a teaspoon. Put the seeds with the cognac in a small pan and heat the pan on low heat.
2 Caramelise the sugar with the water in a saucepan with a thick base. Take the pan from the gas as the sugar turns light brown and add the hot cognac. Watch out for the hot steam that now rises up! Dissolve the resulting lump of sugar in the cognac until you have a smooth sauce.
3 Heat a grill pan or grill tray and grill the fruit on both sides.
4 Divide the fruit among the plates and ladle the caramel-cognac sauce over these. Garnish with twigs of mint if desired.