Barbecued fruits with syllabub
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
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.
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