Griddled nectarine, brioche and barbecued praline sundae

Method

1. Light the barbecue and heat until the coals are glowing white. Set the unlined baking tray on the grill (or set a heavy-based frying pan over a medium heat on the hob).
2. Spread over the nuts in a single layer and toast for 5 minutes, then set aside on a plate. Return the tray to the heat. Sprinkle a little of the sugar into the tray, allowing it to melt before sprinkling over a little more until all the sugar is melted. Bring to the boil and cook until it turns a deep golden caramel. Stir in the nuts, remove from the heat, pour onto the lined baking tray and leave to set. Roughly chop.
3. Cut 6 nectarines into wedges and put directly onto the hot barbecue (or griddle pan). Cook for about 3 minutes on each side until tender and caramelised. Set aside in a bowl, toss with most of the basil, then leave to cool. Once cooled, discard the basil.
4. Remove the skin from the rest of the nectarines (see tips), roughly chop the flesh and put in a mini food processor with the sparkling wine or pressé/fizz. Whizz to a purée – or use a stick blender (see Make Ahead).
5. When ready to serve, lightly toast the brioche on the barbecue (or griddle pan). Transfer to serving plates, spoon over balls of ice cream, then top with charred nectarine, basil leaves, nectarine purée and a sprinkle of praline.