Peach Melba mini tartlets with a honeyed whisky glaze recipe

1. Mix the fruit in a bowl with 2 tbsp of the Drambuie honeyed whisky liqueur. Set aside for 20 mins.
2. In a small saucepan, heat the apricot jam with 2 tbsp of Drambuie honeyed whisky liqueur to make a glaze. As soon as the mixture begins to simmer, turn off the heat and set aside for a minute to cool. Sieve into a small bowl to create a smooth glaze.​
3. Remove the peach slices from the liqueur and 18 raspberries and set aside for decorating. Put the remaining soaked raspberries in a small jug, and use a stick blender to whizz to a purée, then pass through a sieve to remove the seeds.
4. Whisk the cream until softly whipped, taking care not to over-do this. Stir in the last 2 tbsp of Drambuie honeyed whisky liqueur, then ripple through the raspberry coulis.
5. Lay the tartlets on a platter or serving plate. Spoon teaspoons of the raspberry Drambuie honeyed whisky liqueur cream into the tart case, top with the half-slices of peach and one raspberry. Brush the fruit with the Drambuie glaze.

Pairing suggestion: Enjoy with a honeyed whisky sour (makes 1). Add 50ml Drambuie honeyed whisky liqueur, a couple of dashes of angostura bitters and the juice of ½ lemon to a cocktail shaker with a little ice and shake to dilute and chill. Strain into a glass and top with a twist of lemon rind. Add a splash of chilled water if needed, to taste.

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