Roasted Orchard Fruits
This has to be one of the simplest and most impressive puds when you have large groups of friends or family to entertain.
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
2-3 star anise, depending on size
1 orange, juice only
50 g (2 oz.) butter, diced
50 g (2 oz.) light
1. 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 then sprinkle with the sugar.
2. 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.
Tip: Experiment with different fruits such as peaches and nectarines.