There’s something about cold weather that makes me love warm desserts. Although, to be fair, I do love them in summer too, especially topped with some vanilla ice cream. Just thinking about the sweet smell, the warm gooey texture with that cold ice cream. It’s absolutely perfect. My stomach is growling and i’m drooling at the thought of it.
We all have overly ripe fruit in our kitchens at some point. Those apples that you bought from the market thinking “I’ll take one to work with me every day!” and never do, and those pears that have sat there just that little bit longer than you hoped. Well, you have to do something with them – you can’t just leave them to rot or grow extra…bits!
This recipe is perfect for using overly ripe fruit, with that added sweetness. Note however that I said overly ripe and NOT mouldy! No extra growths are allowed – that’s just gross!
- 2 very ripe pears, peeled, cut into quarters and cored
- 2 apples, peeled, cut into quarters and cored
- Broken pieces of 1 stick of cinnamon (you can just as easily use ground cinnamon – about 1tsp – or more, depending on how much you love cinnamon)
- Pinch of grated nutmeg
- Juice of 1 lemon, zest peeled into strips with a vegetable peeler
- Juice of 3 oranges, zest from 1 orange peeled into strips
75g raisins or sultanas (any dried fruit will do)
Preheat the oven to 180°C. Place the pear and apples quarters in an ovenproof dish with the cinnamon, nutmeg, raisins, lemon and orange juice with the zest strips. Cover the dish with foil and bake in the oven for about 35-40 minutes or until the fruit is just soft.
It’s that simple! Serve warm with a scoop of soy vanilla ice cream, or eat on its own. Great as leftovers too – cold with musili as breakfast. Amazingly satisfying!