To make a mould to use on the barbecue, cover a small cereal bowl with 2 sheets of foil. Shape around the bowl, then remove bowl. Place mould on large sheets of foil.
Cut the peaches or nectarines in half and remove stone. Cut the plums in quarters. Divide the fruits between the foil bowls, add ½ tablespoon honey. Wrap with the large sheets of foil and seal well. Place the parcels on the barbecue and cook for 10-15 minutes. Remove from the barbecue and carefully take off the outer foil. Leave to cool a little then serve the foil bowls on plates with the Italian biscuits.
To make the biscuits:
Heat oven to Gas 4, 180°C, fan 160°C. Whisk the egg whites until firm. Fold in the sugar and ground almonds.
Line a baking sheet with nonstick baking paper. Take a teaspoon of mixture and roll, by hand, into a ball. Repeat until all the mixture is used. Place balls on the baking sheet, 2cm apart, then cook in the middle of the oven for 12-15 minutes until golden brown.
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