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Roast Autumn Fruit Compote
Emily Davenport
4 servings
15 minutes
133
British
Compote, preserves, jam
A delicious Roast Autumn Fruit Compote recipe from A Zest For Life Cookbook.
Ingredients
- Plums 6-8, halved and stoned
- Ripe pears 2 small, peeled, cored and halved
- Cooking apple 250g (9oz), peeled, cored and cut into chunks
- Cranberry juice 250ml (9fl oz)
- Clear honey 50g (2oz)
- Vanilla pod 1, split lengthways and cut in half
- Cinnamon stick 1 small, broken in half
- Find this recipe in the A Zest For Life Cookbook
Directions
Preheat the oven to 180°C/160°fan/Gas 4.
Place the plums cut-side up in a shallow baking dish. Add the pears and apple chunks then pour over the cranberry juice and drizzle with honey. Push the vanilla and cinnamon among the fruit. Cover with foil and bake for 30 minutes.
Remove the foil, turn the fruit over and return to the oven, uncovered, for a further 30 minutes, basting occasionally, until the fruit is tender.
Using a slotted spoon, lift out the fruit and place in a heatproof dish. Discard the vanilla and cinnamon. Strain the cooking juices into a small saucepan and bring to the boil. Boil for about 5 minutes or until reduced by half.
Pour over the fruit and leave to cool completely, then cover and chill until ready to serve. Enjoy on its own or serve with yogurt, or spoon over breakfast cereal or warm pancakes.