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Baked winter fruit salad and thick cream

Ingredients 11
Servings 4


  • 2
    large quinces, peeled
  • 6
    pears, halved
  • 100
    soft brown sugar
  • 750
    apple juice
  • 1
    lemon, grated peel
  • 3
    cinnamon sticks
  • 3
  • 30
    pear or orange liqueur
  • 1
    punnet Cape gooseberries
  • 2
    bananas cut into eighths
  • 150
    thick cream


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.

Read more on: bake  |  grill  |  fruit

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