A summery alternative to the usual barbecue dishes, add these fruit with rum drizzle and maple syrup to the fire. Slightly tangy but oh so sweet indulge in these barbecued fruit for dessert.
Serves 4
Cooking time: 10 mins
What You’ll Need:
- 1 pack of fresh filo pastry
- 50g butter, melted
- 1 tsp ground cinnamon
- ½ ripe pineapple, core removed and cut into wedges
- 2-3 peaches or apricots, stones removed and halved
- Clarks Vanilla Maple syrup
- 1 tbls white rum (optional)
- 100g mascarpone
- 1 tbls pistachio nuts, chopped
What To Do:
- Oven temperature 180C/gas 4
- 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. Use to line a 6 hole muffin tin and dust with cinnamon. Repeat the process and brush generously with melted butter.
- Cook in the centre of a hot oven 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 Clarks Maple syrup. Mix well.
- Griddle the fruit over medium coals until beginning to soften and caramelise.
- Place the cooked fruit on a plate and drizzle with Clarks Maple syrup. Pile the fruit into a filo pastry basket, top with the mascarpone and serve drizzled with maple syrup and rum (optional)
- Suggestion: Pile the fruit into ready- made meringue nests, top with vanilla ice-cream, flaked almonds and a good squirt of Clarks Vanilla Maple syrup
Recipe by Maple Syryp Clarks, www.clarks-uk.co.uk