Name: Roasted fruit salad
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Ingredients: 1/2 cup (125ml) apple juice; 1 tablespoon lemon juice; 1/4 cup (55g) caster sugar; 1/4 teaspoon mixed spice; 3 medium (450g) granny smith apples; 3 medium (700g) beurre bosc pears; 1 bunch (500g) rhubarb, cut into 4cm lengths; 3/4 cup (150g) quartered dried figs or whole dried baby figs; 1/3 cup (65g) dried cranberries

Roasted fruit salad

Full of sweet roasted fruits, this unique salad makes the perfect addition to your next brunch!

Serves 6

Prep

10M

Cook

50M

Total

Ingredients

1/2 cup (125ml) apple juice

1 tablespoon lemon juice

1/4 cup (55g) caster sugar

1/4 teaspoon mixed spice

3 medium (450g) granny smith apples

3 medium (700g) beurre bosc pears

1 bunch (500g) rhubarb, cut into 4cm lengths

3/4 cup (150g) quartered dried figs or whole dried baby figs

1/3 cup (65g) dried cranberries

Method

1.Preheat oven to 180°C (160°C fan-forced). Line a baking dish or large ovenproof dish with baking paper.

2.Combine the juices, sugar and spice in a large bowl. Peel the apples and cut into 6 wedges lengthways; remove cores and add to the bowl. Peel the pears and cut into 6 wedges lengthways; remove cores and add to the bowl. Add rhubarb to the bowl and toss gently to coat the fruit.

3.Transfer fruit and liquid to the prepared baking dish; cover with foil. Bake for 30-40 minutes or until fruit is beginning to soften.

4.Meanwhile, put the figs and cranberries in a small heatproof bowl; pour over 1 cup (250ml) of boiling water. Stand for 30 minutes; drain.

5.Remove foil from dish, add the dried fruit and bake for a further 10 minutes.

6.Serve the fruit with cream or yogurt, if desired.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

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