Rum roasted stone fruit
This is such a simple dessert, it really requires very little effort, but it tastes delicious and, if you get the charring right, looks really pretty.
Ripe, sweet, stone fruit are rich with natural sugars which caramelise beautifully on a grill creating a lovely contrast from the bitterness of the char and sweet flesh underneath.
If you have a gas barbecue with a lid then you can do the whole thing in there, otherwise a griddle pan and an oven will do the job. You can use any ripe stone fruit you like, I favour peaches or nectarines but apricots and plums work too. Obviously the quantities are easily multiplied. I love this served with vanilla mascarpone.
1 peach/nectarine or 2 plums/apricots
1 tbsp butter, melted
1/2 tbsp dark rum
20g crushed amaretti biscuits (about 2 cookies)
pinch of ground cinnamon and ginger
mascarpone/clotted cream/ice cream to serve
Pre-heat your oven to 200°c and set a griddle pan over a high heat.
Wash the fruit and cut it in half to remove the stone. Brush the cut side of the fruit with some of the melted butter and place it face down on the griddle pan. Leave it for several minutes so the surface chars and then rotate the fruit to create a cross-hatched effect. Once the fruit has charred to your liking place it cut side up in a baking dish.
Combine the amaretti crumbs with the spices and the remaining butter. Drizzle the rum over the surface of the fruit and then sprinkle over the crumble mixture. Roast the fruit in the oven for around 10 minutes (depending on the size and ripeness of your fruit), until it feels tender when you poke it with a knife.
Serve warm with cream or ice cream.