zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Barbecued fruits with syllabub

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Barbecued fruits with syllabub

    • Vegetarian
    • Preparation time: 20 minutes + marinating time
    • Cooking time: 5 minutes to 10 minutes
    • Total time: 25-30 minutes + marinating time

    Serves: 6

    Ingredients

    200ml Brown Brothers Orange Muscat & Flora Dessert Wine, or other dessert wine
    5 tbsp clear honey
    ½ x 20g pack fresh rosemary sprigs
    500g apricots, quartered and stoned
    3 mixed peaches, nectarines and/or large plums, each quartered and stoned
    2 tbsp lemon juice
    450ml double cream
    Shortbread or dessert biscuits, to serve

    Method

    1. Combine the wine and honey in a large shallow dish and stir in the rosemary. Add the prepared fruit, mix well and leave to stand, covered, in the fridge for 1–2 hours.

    2. Using a slotted spoon, remove the fruit and rosemary from the juices and set aside. Stir the lemon juice into the marinade and reserve.

    3. Whisk the cream in a bowl until it forms soft peaks. Gradually whisk in the reserved marinating juices until the cream is once again thick and peaking. Spoon into 6 serving glasses and chill.

    4. Preheat the barbecue, griddle or grill to high. Thread the fruit onto skewers and cook, turning occasionally, for 2–3 minutes, or until grill-marked and piping hot. Serve with the syllabub and biscuits.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary