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Elly's spiced roasted fruit with cinnamon trees, golden stars & brandy cream
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For the fruit bake
3 eating apples, cored and sliced
3 pears, cored and sliced
245g can rhubarb chunks in light syrup, drained, but save the juice
100g fresh or frozen cranberries
Juice of 1 lemon
70g melted butter
50g dark brown soft sugar
1 tsp ground cinnamon
½ nutmeg, finely grated
2 tbsp maple syrup
40g walnuts, roughly chopped
For the trees and stars
320g pack shortcrust or puff pastry sheet
1 medium Burford Brown egg yolk, beaten
1 tbsp demerara sugar
1 tsp ground cinnamon
1 tsp icing sugar
For the brandy cream
300ml tub double cream
2 tbsp Duchy Organic Thick & Creamy Natural Yogurt
2 tbsp brandy
2 tbsp icing sugar, sifted
1. To make the baked fruit, preheat oven to 200°C, gas mark 6. In a large bowl, toss the apples, pears, rhubarb and cranberries with the lemon juice. Set aside.
2. In another bowl, combine the melted butter, sugar, spices and maple syrup. Mix in 2 tbsp of the reserved rhubarb syrup as well. Add this mixture to the fruit, holding back 2 tbsp, and coat evenly. Pour the
fruit evenly into a 30x23cm (approx 2-litre) baking dish. Coat the nuts in the leftover butter and sugar mixture, then sprinkle the nuts over the fruit and bake for 40 minutes.
3. Meanwhile, using cutters, make Christmas tree shapes from half the sheet of pastry, brush with egg yolk and then sprinkle with demerara sugar. Cut stars from the remaining pastry and simply brush with egg yolk. Place on 1-2 large baking trays and bake for 10-15 minutes, or until the bases are dry and golden. Dust the trees with cinnamon and leave to cool on a wire rack. Arrange on a serving plate, then dust with icing sugar. Leave the stars to cool, then add to the plate of cinnamon trees.
4. To make the brandy cream, whip the cream in a large bowl until firm, then fold in the remaining ingredients and combine until smooth. Serve the baked fruit straight from the dish, alongside the bowl of cream and the pastry trees and stars. Let your guests make their own pie-in-a-bowl.
Cook’s tip Serve the roasted spiced fruit and nut mixture as a crumble, an ice cream topping or for breakfast with yogurt and granola. Why not make a double batch and keep the rest in the fridge to use up over the next 3 days?
Typical values per serving:
This recipe was first published in December 2019.