0:10

To Prep

0:04

To Cook

8

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(1 Member)

Grilled stonefruit with rum and honey glaze
  • Ingredients
  • Nutrition
  • Specials
    • Method
    • Notes
    1. Step 1

      To make the glaze: combine honey, rum and cinnamon in a small bowl.

    2. Step 2

      Combine the Fruche and sour cream in a small bowl. Spoon into a shallow serving bowl and smooth the top. Sprinkle the top evenly with the sugar. Set aside for 40 minutes or until the sugar dissolves.

    3. Step 3

      Heat a barbecue grill on medium. Brush the rounded sides of the peaches and nectarines with the glaze. Place, cut-side up, on preheated grill. Cook, brushing with the glaze once, for 2 minutes each side or until golden. Transfer to a serving bowl, and pour over the remaining glaze.

    4. Step 4

      Serve the peaches and nectarines warm, or at room temperature, with the Fruche mixture.

    Note: It is best to cook this dessert prior to any savoury food, so the flavours from the barbecue are not transferred.

  • Method
  • Notes
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