1 punnet of ripe peaches or nectarines
4 tbsp honey
A splash of dark rum
Jamaican ginger cake
142ml pot double cream
Handful of raspberries
1. Halve and stone the peaches or nectarines and put them in an ovenproof dish. Preheat the grill to medium.
2. Drizzle with 2 tbsp honey, a splash of dark rum and grill for 15 minutes.
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. Serve scattered with raspberries.