Grilled plums with strawberry shortbread
|6||Black doris plums, (halved with stones removed)|
|1 to serve||Cream|
|125 g||Butter, (softened)|
|½ cup||Icing sugar|
|¼ cup||Dried strawberries, (finely chopped)|
|½ tsp||Vanilla essence/extract|
- Heat the butter in a heavy based frypan. 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 150°C. 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.