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    Roasted Winter Fruits with Toasted Coconut

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    Roasted Winter Fruits with Toasted Coconut

    Roasting intensifies the flavour and sweetness of these fruits, and a spoonful of luxurious Waitrose Cointreau Cream turns them into an indulgent dessert. For an extra treat, add a splash of Cointreau to the juices.

    • Vegetarian
    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Serves: 4


    • 1 small pineapple
    • 50g butter
    • 4 clementines, peeled and whole
    • 50g light brown muscovado sugar
    • Finely grated zest of 1 orange
    • Juice of 2 oranges
    • 2 bananas, peeled and cut into 4 pieces
    • 2 tbsp desiccated coconut
    • Waitrose Cointreau Cream, to serve


    1. Preheat the oven to 190°C, gas mark 5. Peel the pineapple, then cut into quarters down the length and remove the central core. Cut each piece in half lengthways.
    2. Cut the butter into small pieces and scatter over a 30cm shallow ovenproof dish. Place in the oven for about 3 minutes until the butter has melted. Add the pineapple and whole clementines and stir well to coat in butter. Sprinkle with the sugar and orange zest, pour in the orange juice and stir.
    3. Roast the fruits for 10 minutes, then stir in the bananas and roast for a further 10-15 minutes until the fruits are lightly browned. Meanwhile, place the coconut in a small pan over a medium heat and toast, stirring constantly, until pale golden. Spoon the roasted fruits and their cooking juices onto plates and serve sprinkled with coconut and topped with Cointreau cream.

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