Grilled plums with strawberry shortbread
10/2/2011
Serves 2
Ingredients
| 1 tbsp | Butter |
| 1 tbsp | Rum |
| 6 | Black doris plums, (halved with stones removed) |
| 1 tbsp | Honey |
| 1 to serve | Cream |
Shortbread
| 125 g | Butter, (softened) |
| ½ cup | Icing sugar |
| ½ cup | Cornflour |
| 1 cup | Flour |
| ¼ cup | Dried strawberries, (finely chopped) |
| 2 tsp | Rum |
| ½ tsp | Vanilla essence/extract |
Directions
- 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.
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