Its that time of year when we turn to foods to comfort and warm us. So what better then baked fruit in Cointreau with warming winter spices.
Last winter I started making this dessert and its become popular in our household and we always make it for friends when they come over- we even had it along with our christmas dinner using more seasonal fayre. That’s what I like about this dish, you can use what you like, add as little or as much sugar as you want, it goes towards your five aday and it contains alcohol ! What could be better?
You can serve it with whatever takes your fancy: I prefer ice cream and crushed ginger nut biscuits ( I love the hot and cold contrast) but you can add what you like- creme fraiche, fresh cream , yoghurt , or just have it naked whilst supping a a nice dessert wine, or serve alongside a cheese course….. sounds dirty but so nice ;).
You will need – a deep baking dish , a collection of spices, a glass of baileys to warm you up.
3 firm dessert pears
4 red plums
4 fresh Apricots
100g Dark brown soft sugar
some maple syrup
1 teaspoon ground cinnamon
1 teaspoon nutmeg (or freshly grated )
some fresh ginger for grating
SUGGESTED INGREDIENTS TO SERVE ALONGSIDE :
1 tub of quality vanilla ice cream
4 ginger nut biscuits roughly crushed
This serves 4-6
Pre-heat your oven to 180c
Wash your fruit and quarter and core your apples, pears and apricots and plums.
Peel two of your clementines and pull apart into quarters cut the other one in half unpeeled- keep one for squeezing over fruit.
Place all your fruit in the baking dish, leaving your Blueberries aside, and squeeze the juice from one clementine all over. Place the two unpeeled halves of clementine in the dish, so the essential oils and juice can flow over your fruit.
Sprinkle over your sugar , pour over approximately 1 tablespoon of maple syrup and your Cointreau .
Grate in about 50g of fresh ginger, and about a teaspoon of fresh nutmeg (or just sprinkle over ground nutmeg)
Add the rest of your spices and toss the fruit in the dish, making sure all the ingredients are dispersed thoroughly .
Place in the middle of your oven for 35 minutes.
After 35 minutes take out of oven and sprinkle over blueberries and place back in oven for 5 minutes, until they swell but do not explode .
I like to serve crushed ginger biscuits with Green and Blacks vanilla ice cream, but you can serve what you like: what about greek yoghurt and honey, or even some warm custard with a sprinkling of cinnamon? The possibilities are endless 🙂
This dessert goes well after a nice joint of roast pork and before a cheese course….I know its tempting but I cant stop myself 😉
© The cake-shaker 2010