Barbecued fruit with maple syrup and rum drizzle

Barbecued fruit with maple syrup and rum drizzle
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Method

  1. Prepare the filo baskets before you are ready to cook the fruit. Cut each sheet of filo pastry into 6 rectangles and brush liberally with butter. 
  2. Use to line a 6 hole muffin tin and dust with cinnamon. Repeat the process and brush generously with melted butter.
  3. Cook in the centre of a hot oven  at 180C/gas 4 for about 5 minutes until crisp and golden brown. Remove to a cooling rack.Place the mascarpone in a bowl. Add a tablespoon of pistachio nuts and a good glug of maple syrup. Mix well.
  4. Griddle the fruit over medium coals until beginning to soften and caramelise.Place the cooked fruit on a plate and drizzle with maple syrup. Pile the fruit into a filo pastry basket, top with the mascarpone and serve drizzled with maple syrup and rum.
  5. Alternatively, you can pile the fruit into ready- made meringue nests, top with vanilla ice-cream, flaked almonds and a good squirt of vanilla maple syrup.

Recipe from Clarks Maple Syrup

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Tip

A delicious dessert you can do on the barbecue for a garden party

Ingredients

1 pack of fresh filo pastry
50g butter, melted
1 tsp ground cinnamon
1/2 ripe pineapple, core removed and cut into wedges
2-3 peaches or apricots, stones removed and halved
Clarks Maple syrup
1 tbls white rum (optional)
100g mascarpone
1 tbls pistachio nuts, chopped

Notes

Time: 15 minutes
Serves: 2-4
Nutrition: n/a