Baked winter fruit salad and thick cream

Fairlady
4 servings
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Fruit

By Food24 November 03 2009
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Ingredients (11)

2.00 quinces — peeled
6.00 pears — halved
100.00 g brown sugar — soft
750.00 ml apple juice
1.00 lemon — zest only
3.00 cinnamon — stick
3.00 cloves
30.00 ml liqueur — pear or orange
1.00 gooseberries
2.00 bananas — cut in 8
150.00 ml cream — thick
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Method:

Using a strong, short-bladed knife, halve and slice quinces. Trim off blackened ends (leaf cores and seeds).
In a wide, shallow ovenproof dish, arrange quinces and pears in rows, cut side down. Sprinkle with sugar. Add apple juice, lemon peel, cinnamon sticks and cloves. Sprinkle with liqueur.
Bake fruit, covered, at 180 ºC, until tender when pierced with the point of a knife (about 1 hour). Add gooseberries and bananas. Baste fruits with syrup.
Grill until top of quinces and pears is crisped lightly. Remove and cool.
Dish into wide-rimmed plates, and serve at room temperature, with thick cream.



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