Roast Autumn Fruit Compôte

A delicious Roast Autumn Fruit Compôte recipe from A Zest For Life Cookbook.

5/5
1

15 minutes plus cooling

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

Instructions

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.

Cook’s Tips

Peaches, nectarines or apricots, halved and stoned, will also work in this recipe. Use orange or apple juice instead of cranberry if you prefer. To serve as a dessert, replace the cranberry juice with fruity white or red wine, or grape juice.

Categories:A Zest For Life Cookbook Autumn Fruit Puddings & Desserts Vegetarian