Ambrosia Slow Roasted Stone Fruits

Put together a selection of halved or quartered nectarines, peaches and apricots in a shallow dish and add the following:
3 – 4 small knobs of butter
1 – 2 tbsp of your favourite honey
1 tbsp brown sugar (optional from memory)
Liberal slosh of First Knight Ambrosia

Baste fruit with juice regularly and bake 150ºC for approximately 20 – 25 minutes or until fruit is tender
Serve with good quality vanilla ice cream or mascarpone mixed with cream and a slurp of maple syrup

Ambrosia infused Strawberry’s

300g Fresh Strawberries
Cut Strawberries in half and place in shallow sealable bowl
Add 50ml of First Knight Ambrosia and turn the strawberries through the ambrosia until all berries are coated. Leave in fridge for up to 6 hours
Place strawberries in a bowl adding
A scoop of Vanilla icream
A dollop of whipped cream
Optional (drizzle more ambrosia over ice cream)

Ambrosia Drizzle

Into a bowl place
2 Dollops of Vanilla Ice Cream
Whipped Cream
Chocolate Shavings
10mls of First Knight Ambrosia

Ambrosia Sundae

Into a dessert glass place
10mls of First Knight Ambrosia
French Vanilla Ice cream
Caramel or chocolate sauce
Another 10mls of First Knight Ambrosia