Barbecued Fruit with Maple Syrup and Rum Drizzle

Barbecued Fruit with Maple Syrup and Rum Drizzle

  • Oven temperature 180C/gas 4
  • 1 pack of fresh filo pastry
  • 50g butter, melted
  • 1 tsp ground cinnamon
  • ½ ripe pineapple, core removed and cut into wedges
  • 2-3 peaches or apricots, stones removed and halved
  • Clarks Vanilla Maple syrup
  • 1 tbls white rum (optional)
  • 100g mascarpone
  • 1 tbls pistachio nuts, chopped


  1. Prepare the filo baskets before you are ready to cook the fruit. Cut each sheet of filo pastry into 6 rectangles and brush liberally with butter.
  2. Use to line a 6 hole muffin tin and dust with cinnamon. Repeat the process and brush generously with melted butter.
  3. Cook in the centre of a hot oven for about 5 minutes until crisp and golden brown. Remove to a cooling rack.
  4. Place the mascarpone in a bowl. Add a tablespoon of pistachio nuts and a good glug of Clarks Maple syrup. Mix well.
  5. Griddle the fruit over medium coals until beginning to soften and caramelise.
  6. Place the cooked fruit on a plate and drizzle with Clarks Maple syrup.
  7. Pile the fruit into a filo pastry basket, top with the mascarpone and serve drizzled with maple syrup and rum (optional).

Recipe courtesy of Clarks maple syrup.

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