1. Melt the butter with 150g sugar, stir until dissolved. Pour in the cream, bring to the boil and whisk until smooth. Set aside until warm.
2. Heat the grill. Sprinkle the fruit with the lemon juice, remaining sugar and cinnamon. Arrenge them on the skewers. Grill for 5 mins, turning once when golden. Serve with the warm butterscotch sauce.
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