Sunset Dessert with Lavender Infused Golden Rum
When the sun starts to set and we’ve had a great afternoon at the beach hut with the boys. We’ve had a sea swim, enjoyed a big barbecue dinner and feeling everything’s all right with the world. So to finish off a great day there’s nothing better than a delicious pudding that will cook on those dying barbecue embers like it too is eeking out the last of the day before it’s time to head home.
Once devoured, we go home tired, content and busy planning the next all day beach day.
Barbecued Nectarines and Plums
100ml Golden rum
3 sprigs of lavender
4 nectarines, halved and stone removed
4 plums, halved and stone removed
1 250g tub mascarpone
1 tsp vanilla extract
3 tsp runny honey plus more for drizzling
Just as you serve up your barbecued dinner, place a pan on the grill with the golden rum and the lavender sprigs and allow warming through, not boiling just warm through and then removing from the heat and continuing eating your main while the lavender infuses with the rum.
Once you have eaten your main and your barbecue is starting to die down, add sliced fruit to grill and after 3 minutes turn over using a spatula. Continue to cook for a further 3 minutes until nicely charred and starting to soften.
Meanwhile mix together the honey, vanilla extract with the mascarpone and finally the lavender infused rum. Drizzle over more honey to taste and serve.
I was asked to write a recipe for Ladbrookes BBQ Bingo Challenge which is featured on their website. You can vote for my recipe HERE along with other delicious recipes.
This is a collaborative post.