Rum-soaked-baked-peaches-with-Jamaican-ginger-cake

Rum-soaked baked peaches with Jamaican ginger cake

  • Serves 6
  • Easy
Making an indulgent summer dessert need not involve hours in a hot kitchen. All you need is a key ingredient, such as peaches, and you can turn out an inspirational pudding with minimal effort in no time at all.

No rating yet

Print article Save to my delicious

INGREDIENTS

  • 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

METHOD

  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.

From August 2008

Main Ingredients:

Leave a comment

Your email address will not be published. Required fields are marked *

ajax loader