Baking intensifies the mellow flavours of these winter fruits, and this easy dish is delicious with grilled panettone, too.
Ingredients
- 4 small red-skinned apples
- 2 conference pears
- 1 small lemon, halved
- 2 tbsp butter, plus extra for greasing
- 2 tbsp light muscovado sugar
- 200ml white wine or water
- 2 firm figs, halved
- 2 clementines or tangerines, halved
- 100g blueberries
For the butterscotch cream
- 200g thick Greek-style yogurt
- 1 heaped tbsp light muscovado sugar
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Slit the skin of each apple from top to bottom. Halve the pears lengthways, core with a melon baller and rub with the cut lemon.
- 2. Arrange the apples and pears in a large baking tray lined with buttered baking paper. Dot with the butter, scatter with the sugar and pour over the wine. Bake for 35 minutes.
- 3. Add the figs and clementines or tangerines to the tray and bake for a further 10 minutes. Remove from the oven, arrange in a serving dish and scatter with blueberries. Drizzle over the warm baking tray juices.
- 4. Meanwhile, make the butterscotch cream. Place the yogurt in a shallow bowl and scatter with the sugar. Leave for 15 minutes to dissolve the sugar, then swirl through the yogurt.
- 5. Using a slotted spoon divide the fruits between bowls or plates. Add a dollop of butterscotch cream to each and serve drizzled with the juices from the baking tray.
Nutritional info
Per serving: 275kcals, 12g fat (7.4g saturated), 4.7g protein, 36.2g carbs, 36.9g sugar, 0.3g salt