RECIPE OF THE DAY
Kimberly Wyatt’s Baked Autumn Fruits with Granola
WHAT YOU’ll NEED
3 plums, de-stoned and cut into 2cm pieces
2 pears, cored and cut into 2cm pieces
130g blackberries
130g blueberries
½ tsp ground cinnamon
1 orange
100g mascarpone
30g agave syrup
Granola ingredients
50g fresh apple juice
150g rolled oats
50g hazelnuts
20g sunflower seeds
50g pecans
20g sesame seeds
60g pumpkin seeds
50g golden raisins
50g raisins
70g chopped dried apricots
METHOD
Preheat your oven to 180°C.
Cut a piece of baking parchment to the size of 35cm x 35cm and lay on top of a baking sheet.
Put all of the prepped fruit into a bowl and add the ground cinnamon and the zest of ½ the orange. Scoop the fruit on to the baking parchment, keeping at least a 5cm border all the way around — it’s fine to pile the fruit on top of each other.
Pull the corners of the baking parchment together to create a package (I secure this with a couple of wooden clothes pegs to make sure). Slide the fruit package into the oven and bake for 15-20 minutes until the fruit is soft (15 for ripe fruit, and 20 mins for less ripe).
Mix the oats with the apple juice and mix with all the ingredients apart from the dried fruit.
Toast in the oven until the oats have dried and the seed and nuts have a little colour (about 10 minutes). Remove from the oven, mix with the fruit and allow to cool.
Whilst the fruit and granola are cooking, spoon the mascarpone in to a bowl and add the juice of ½ the orange along with the agave syrup and mix until well combined; leave to one side. Remove the fruit from the oven and carefully (watch out for the escaping steam and hot clothes pegs) unwrap the package. Blitz half of the fruit to a rough puree and spoon into an ice cube tray ready for freezing (this is for the little ones).
Divide the remaining baked fruit between two bowls, dollop on some zest of the orange fromage frais, give the dish one final grating of orange zest. Sprinkle a couple of spoons of granola over the whole dessert for a delightful crunch. Any remaining granola can be kept in an airtight jar or Tupperware container.
Recipe donated by Kimberly Wyatt to Tilda — United Nations World Food Programme 2017 Mums Helping Mums cookbook