Bbq Rum Baked Peaches With Caramelised Yoghurt

1. 1

   Cut 4 heart-shaped pieces (approx 6 inches high) of both tin foil and of parchment paper, to make the cooking bags. Lay the parchment paper on top of the foil.

2. 2

   Halve and de-stone the peaches, brush with oil and quickly char grill on the BBQ.

3. 3

   Place the peaches on one half of the paper and sprinkle with sugar.

4. 4

   Fold over the other half of the paper and foil, twisting together the bottom of the heart, creating a bag. Make sure you leave a small gap at the top of the heart to pour in the Malibu.

5. 5

   Once the Malibu has been poured in, seal the bag completely and place onto the grill of the BBQ for about 20 minutes.

6. 6

   To make the dip, split the Greek yoghurt into 4 ramekins, sprinkle with the sugar and glaze using a blow torch to create a brulee effect.

7. 7

   Open the foil bags and serve to your guests with an individual ramekin of yoghurt to accompany their dish.

8. 8

   If you don't own a blowtorch you can make the dip in advance. Simply place the yoghurt filled ramekins into the fridge for a minimum of 1 hour and leave to caramelise.

* Per serving · 4 servings · Values may vary.

No additional tips available.