Rum-soaked peaches with Jamaican ginger cake

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.