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Rum-soaked baked peaches with Jamaican ginger cake recipe

By delicious Team

  1. Serves 6
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Ingredients

  1. 1 punnet of ripe peaches or nectarines
  2. 4 tbsp honey
  3. A splash of dark rum
  4. Jamaican ginger cake
  5. 142ml pot double cream
  6. Handful of raspberries

Method

  1. 1. Halve and stone the peaches or nectarines and put them in an ovenproof dish. Preheat the grill to medium.
  2. 2. Drizzle with 2 tbsp honey, a splash of dark rum and grill for 15 minutes.
  3. 3. Crumble the Jamaican ginger cake into a processor and whizz to crumbs. Sprinkle over the fruit with another 2 tbsps honey and the double cream. Grill until bubbling.
  4. 4. Serve scattered with raspberries.

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