Winter Warmer, hot and fruity with a bit of spice – Baked spiced fruit with Cointreau

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.

Get your ingredients at the ready !

INGREDIENTS

4 Apples

3 firm dessert pears

4 clementines

4 red plums

4 fresh Apricots

200g blueberries

100g Dark brown soft sugar

some maple syrup

100ml cointreau

4 cloves

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

Place all your fruit in your dish washed and quatered.

METHOD

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 .

squeeze over the juice of your reserved clementine

Adding maple syrup adds a “nuttiness”

Fresh grated ginger adds some Zing !

Don’t forget the all important booze !!

Add your Blueberries for the last 5 minutes of cooking so they plump up nice and warm

Help yourself & tuck in, see winter isn’t all that bad 😉

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 🙂

Crush some biscuits for a crunchy texture

Present too your guests with some vanilla ice cream

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

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One thought on “Winter Warmer, hot and fruity with a bit of spice – Baked spiced fruit with Cointreau

  1. Pingback: Lazy christmas post 2011- The cake-shakers christmas thoughts, from quality street to prawn rings. And why I have no love for xmas puds « THE CAKE- SHAKER

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