There's something very special about serving gin-soaked fruit at the end of a meal. Easy, boozy and beautiful.
Serves 4
Ingredients
- 4 plums, halved and stoned
- 4 apricots, halved and stoned
- 4 nectarines or peaches, halved and stoned
- 5 tbsp Batts Hill Cucumber & Clementine Gin
- ½ tsp caraway seeds
- 10 mint leaves
- 200g Greek yogurt
- 4 tsp honey
- A handful of mixed nuts (optional)
Method
- Put all the fruit, mint and caraway seeds in a large bowl and drizzle over 3 tablespoons of the gin. Give it a tumble and leave to marinate for an hour or two.
- Remove the fruit and grill on a hot griddle pan, turning once, for about 2-3 minutes a side depending on ripeness.
- Now flambe the fruit, this adds real depth of flavour. Pour the remaining gin over the fruit, give it a swirl and carefully tip the pan towards the flame until it ignites the alcohol.
- Set the fruit aside.
- Take the marinating liquid and gently fold it through the yogurt.
- Spoon the yogurt onto the bottom of a plate and stack the fruit neatly on top.
- Finish with a teaspoon of drizzled honey and a scattering of nuts, if using.
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