Baked fruit salad
This is perfect for transforming pieces of fruit that are getting a bit weary and creating a superb winter dessert.
2 each eating apples, pears, cored and chopped.
2 bananas, peeled and chopped.
1 fresh pineapple, skin and core removed, chopped.
2 oranges, zest and juice only.
1 mango, peeled, stone removed, chopped (optional).
1 Galia melon, seeds and skin removed, chopped (optional).
1 kiwi fruit, peeled and chopped (optional).
2 handfuls sultanas or raisins.
2 handfuls each dried dates and figs, chopped.
2 sticks cinnamon.
About 250ml apple or other fruit juice.
Place all the prepared fruit, dried fruit, zest, juice and spices in an oven [proof dish and cover with foil.
Cook in a pre-heated oven at 160C, Gas 4 for one hour.
Reduce heat to 140C/Gas 1 for a further hour.
Serve hot and reheat leftovers in the microwave on another day.
Use a tin of pineapple in juice if the prospect of using a fresh one is too terrifying.
Vary the fruit according to what you have available. I’ve added a jar of bottled cherries, an extra apple or pear, a handful of frozen raspberries.
If you have a spare vanilla pod, throw it in.
I don’t add sugar but perhaps some honey?
You could reduce the amount of juice and top with a crumble mix. The proportions for my basic mix are: 2 oats:1 butter: 1 soft brown sugar/honey: 1 crushed hazelnuts. Rub together and keep a bag in the freezer for ready use.