- Step 1
To make the glaze: combine honey, rum and cinnamon in a small bowl.
- 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.
- 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.
- 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.