Just before serving, flame some rum or brandy. Bound to add a dramatic touch to this wildly delicious dessert.
Topping
Fruit
For topping: In a bowl, combine macaroons, almonds, ginger and melted butter; mix well.
Fruit: In a shallow foil pan, arrange peach slices and blueberries; sprinkle with sugar and topping.
Preheat grill on high. Place baking pan on grill rack. Close lid and cook (use Direct Grilling) for about 8 minutes or until fruit is warmed throughout. Heat liqueur and rum and ignite. Drizzle, flaming, over dessert.
Makes 6 servings
Variation: Nectarines, pears or apricots may also be used. Another variation is to substitute granola cereal for the macaroons and add 1/4 cup (60 mL) flaked coconut.
Recipe provided by Margaret Howard, author of All Fired UP! Published by Firefly Publishers.
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