Baked fruit with a little help from Alice waters

I love baked and poached fruit it's a great way of using up anything in the fruit bowl that's either lacking in enough flavour to eat fresh, or is slightly on the turn.
Today I used some plums, apples and blueberries and gave them a bit of a lift courtesey of an idea I got from Alice Water's 'The art of simple cooking'.
My inspiration came from a recipe for baked peaches, but I think it works pretty well for almost any fruit.

You will need:
Your fruit .... In this case 6 Plums cut in half and stoned, 2 apples peeled, cored and cut into segments, a handful of blueberries
3 Tablespoons Apricot Jam {or any flavor of your favorite jam, as long as it goes well with the fruit
2 Tablespoons Honey
1 cup water {I have also done it with half water, half dessert wine)
zest of one lemon

Method

If you can call it a method

pre heat oven to 180c

Whisk the jam, honey, water, lemon zest in a small bowl.

Put the fruit flesh side up in a baking dish and pour the sauce over it, making sure the tops of the fruit is well covered.

Bake at 180 degrees until the fruit is really soft. The final cooking time will vary depending on how ripee the fruit is. {about 20-40 minutes)

Allow to cool and go jammy, eat with yoghurt, crime fraiche or ice cream. I particularly like it with yoghurt and granola.

Comments

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