Grilled plums with strawberry shortbread
Photo by Babiche Martens
|6||Black Doris plums, halved with stones removed|
|1 bottle||Cream, to serve|
- Heat the butter in a heavy based frying pan. When bubbling add the rum, then the plums. Turn the heat down and drizzle over the honey. Let simmer until soft and syrupy.
- To make the shortbread, cream the butter with the icing sugar until pale. Sift the cornflour and flour together then add with the strawberries, rum and vanilla.
- Preheat oven to 150C. Lightly flour the bench and turn the mixture out. Knead then roll out and cut into small circles. Place on a greased or baking paper-lined oven tray and cook for approximately 25 minutes or until pale golden.
- Serve the plums with all the delicious juices, softly whipped cream and the shortbread on the side.