Food: Per­fect pud­dings!

Fin­ish off a tra­di­tional Sun­day roast with one of th­ese heav­enly desserts

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Roasted win­ter fruit salad

Serves 4 Prep: 10 mins Cook: 20 mins Per serv­ing: kcals 144; fat 0.4g; sat fat 0g; carbs 30g

2 pears, quar­tered 4 plums, halved and stoned 2 ap­ples, sliced, cores and pips re­moved 2 oranges, peeled and sliced 200ml cran­berry juice 3 balls of stem ginger, finely chopped Half-fat crème fraîche, to serve

1 Pre­heat oven to gas mark 5 /190°C (170°C in a fan oven). Add pears, plums, ap­ples and oranges to a large roast­ing tin, so that the fruit has plenty of room.

2 Pour cran­berry juice over the fruit and add half of the stem ginger. Put in the oven for 20 to 30 mins, or un­til the fruit starts to soften. Re­move with a slot­ted spoon and serve with crème fraîche and the re­main­ing stem ginger. Driz­zle over any juices left in the roast­ing tin.


To make this a more grown-up pud­ding, driz­zle over your favourite fruit liqueur.

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