Serves 4
Preparation time 10 minutes, Cooking time 15–20 minutes
Ingredients:
60 g (2¼ oz) butter
60 g (2¼ oz) golden caster sugar
juice of 1 orange
3 dessert apples, peeled, cored and quartered
3 pears, peeled, cored and quartered
4 plums, halved and stoned
Method:
Heat the butter in a large frying pan, add the sugar and orange juice and cook, stirring, until the sugar dissolves. Increase the heat and cook for 6–8 minutes until the mixture turns golden.
Add the apples and pears and stir into the caramel. Cook for 4–5 minutes until they start to soften.
Stir in the plums and cook for a further 4–5 minutes until all the fruit is soft and coated in caramel. Serve warm.
For autumn fruit compote, place 2 cored and sliced apples, 2 cored and sliced pears, 4 halved and stoned plums, 6 ready-to-eat dried apricots, 6 pitted prunes, the juice of 2 oranges, 2 tablespoons clear honey, 3 cloves and 1 cinnamon stick in a large saucepan and bring to the boil, then reduce the heat and simmer for 8– 9 minutes. Spoon into 4 bowls and top each with 40 g (1½ oz) thick natural yogurt. Serve sprinkled with ground nutmeg. Calories per serving 246
 |
| caramelized autumn fruits |
0 comments:
Post a Comment