Just before serving, flame some rum or brandy. Bound to add a dramatic touch to this wildly delicious dessert.

Topping

• 3/4 cup (175 mL) dried crumbled macaroon cookies
• 1/4 cup (60 mL) ground almonds
• 2 tbsp (30 mL) finely chopped candied ginger
• 2 tbsp (30 mL) melted butter or margarine

Fruit

• 4 large peaches, peeled and cut into thick slices
• 1 cup (250 mL) blueberries
• 1/4 cup (60 mL) granulated sugar
• 2 tbsp (30 mL) each: orange liqueur and rum

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.