If syrupy sensations are your idea of a delicious dessert then you will love these barbecued fruit parcels. The combination of rum, orange juice, butter and cinammon creates a gourmet flavour that is further complemented by the addition of ice-cream.
Preparation time 5 mins
Cooking time 10 mins
1 banana, skin left on
1 yellow peach or nectarine
3 tablespoons orange juice
1 tablespoon rum
2 teaspoons soft brown sugar
1 tablespoon (20g) butter
2 cinnamon sticks
2 scoops ice-cream, to serve
Split the banana lengthways through the skin, without removing the flesh. Cut the peach or nectarine in half and discard the stone. Place, skin side down, on a piece of foil.
Mix the orange juice, rum and sugar together in a bowl,then sprinkle the mixture evenly over the banana and peach or nectarine. Dot the flesh with butter and top with the cinnamon sticks. Sandwich the fruit back together and wrap up in the foil.
Preheat a covered barbecue, or kettle barbecue, to medium, keeping the hood closed. Place the fruit on the hotplate or grill rack over indirect heat and close the hood. Cook for 5-10 minutes or until the fruit has softened and started to caramelise, turning the parcel over carefully about halfway through cooking.
Divide the banana and peach or nectarine between serving plates and top each with ice-cream.