Recipes

From The Whisky Kitchen, by Sheila McConachie and Graham Harvey, they write "Glayva is so delicious and utterly perfect for this dish. This colourful dessert of roasted fresh fruits is wonderful at the end of a filling meal and you can use whatever fruits you have available."

Serves 4

    60ml Glayva
    2 teaspoons honey
    ½ teaspoon cinnamon
    50mls orange juice
    1 sprig rosemary
    25g butter and a little sunflower oil
    2 firm bananas
    1 apple
    4 physalis
    2 plums
    12 grapes
    8 brambles (blackberries)
    8 strawberries

Method

The fruit in this dish must be cooked very quickly so that they remain firm.

To start, mix the Glayva, honey, cinnamon and orange juice together and set aside.

Heat the butter in a large frying pan while you prepare the fruit. Chop the bananas into fairly large chunks cut on a diagonal, core and slice the apple, keeping it quite chunky. Chop each plum in half, removing the stones and place in the pan with the bananas and apple, allow the fruit to brown on one side and add the physalis and grapes. Turn the fruit to brown on the other side and then add the brambles and strawberries, toss briefly in the hot pan and add the Glayva mixture. Keep the heat up high and when it is all combined remove the rosemary and serve immediately with a scoop of vanilla ice cream or crème fraîche on the side.

Variations
Of course you can use other fruits like nectarines, peaches, pears, blueberries and pineapple, and you can also very easily adapt this dish to make it suitable for vegans. Use vegan margarine or just sunflower oil and serve with soya ice cream - truly delicious!