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Dessert table with roast summer fruit

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Dessert table with roast summer fruit

By Hannah Lewry

Serves 8–10

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 Woolworths festive checkerboard gateau
1 Woolworths red velvet berry jelly trifle
1 Woolworths Belgian chocolate, hazelnut and caramel trifle
6 ripe stone fruit (plums, nectarines or peaches) , halved and stoned
50 g butter
1 lemon, juiced
2 T caster sugar

Method

1. Wrap olive branches around the base of the cake and trifle containers to make for a pretty finish.

2. Place the stone fruit in an ovenproof dish and top each half with ½ t butter, a little lemon juice and 1 t caster sugar. Place over smouldering coals for 5–20 minutes, or until slightly caramelised and tender. Serve with the cake and trifles.

Chef's note: “At the end of a long meal, the last thing I feel like doing is going back to the kitchen to add the final touches to the pudding. These prepared desserts from Woolworths taste as delicious as they look.”