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Roasted apples & pears with custard & ginger cookie crumbs
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Serves: 4 - 6
1 lemon, juice and
4 thick strips of zest
7 tbsp Marsala wine
1 cinnamon stick, halved
3½ tbsp light brown soft sugar
4 British pears, peeled, halved and cores removed, stalks left on if liked
4 British apples, peeled, halved and cores removed, stalks left on if liked
30g unsalted butter
500g No.1 Madagascan Vanilla Custard, to serve
4 stem ginger all butter cookies (100g), crumbled, to serve
1. Preheat the oven to 140ºC, gas mark 1. In a roasting tin toss together the lemon juice and zest, Marsala, cinnamon, sugar and fruit. Make sure the fruit is cut-side down in the liquid and then dot the butter around.
2. Cover the dish with foil and bake for 45-50 minutes or until the fruit is tender.
3. Remove the foil and increase the temperature to 180ºC, gas mark 4, and return the fruit to the oven for 10 minutes.
4. Meanwhile, warm the custard according to pack instructions. Spoon the fruit into bowls, pour over some custard and sprinkle over the cookie crumbs to serve.
Typical values per serving:
(for 4) vegetarian
This recipe was first published in September 2020.
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