Roasted orchard fruits

Ingredients

• 4 pears, about 550 g in total, halved, cores scooped out with a teaspoon
• 6 plums, about 350 g (12 oz.) in total, halved, stoned
• 225 g (8 oz.) blackberries
• 1 cinnamon stick, broken into large pieces
• 8 cloves
• 2-3 star anise, depending on size
• 1 orange, juice only
• 50 g (2 oz.) butter or dairy-free alternative, diced
• 50g (2 oz.) light muscovado sugar

Method

Arrange the pears, plums and blackberries in a roasting tin. Sprinkle with the cinnamon, cloves and star anise. Spoon the orange juice over, dot with the butter or dairy-free spread then sprinkle with the sugar.

Bake in a preheated oven 190°C (375°F) Gas Mark 5 for 20-25 minutes until lightly browned. Serve hot spooned into bowls and topped with a scoop of vanilla ice cream or spoonful of crème fraiche, if liked, or serve with soy ice cream or soy pouring cream to make it suitable for vegans.

Tip

Experiment with different fruits such as peaches and nectarines.

Nutritional information

Per portion: calories: 151, Protein: 1g, Fat: 7g, Saturated fat: 4.3g, Fibre: 4.9g, Carbohydrate: 22.9g

Our thanks to www.seasonalberries.co.uk for providing this recipe

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