| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Food networ, Food1 |
1 |
servings |
INGREDIENTS
| 3 |
lg |
Cox's apples |
| 3 |
|
Pears; preferably comice, |
|
|
; just ripe |
| 18 |
|
Prunes; ready stoned |
| 12 |
|
Figs; dried but moist, up |
|
|
; to 18 |
| 18 |
|
Soft dried apricots |
| 1 |
|
Orange |
| 4 |
|
Floz apple juice |
| 1 |
sm |
Piec ginger; finely grated |
| 1 |
pn |
Cinnamon |
| 1 |
oz |
Flaked almonds; toasted |
| 1 |
|
Lime; zest of |
|
|
Greek yoghurt for serving |
INSTRUCTIONS
Pre heat the oven to 180C. Cut the unpeeled apples and pears into
quarters, first removing the cores. Place in a large shallow glass or
other ovenproof dish and add the prunes, figs and apricots.
Remove the orange peel with a zester and set aside. Squeeze the juice
over the fruit and mix with the apple juice, ginger and cinnamon.
Cover with foil and place in the pre heated oven for 1 hour.
When baked, remove the foil, stir the fruit around so it is well
coated with juice and place the dish under a hot grill for a couple
of minutes, so that the fruit just slightly chars in places. Garnish
with the toasted flaked almonds and orange and lime zest, reserving
some of each to garnish the Greek yoghurt. Serve hot or cold.
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