Barbecued fruit with maple syrup and rum drizzle

Barbecued fruit with maple syrup and rum drizzle


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


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


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