Roasted Winter Fruits with Butterscotch Yoghurt
Photography Manja Wachsmuth.
Adding the grapes for the last 10 minutes of roasting allows them to warm through and release their beautiful ruby red juices, which mingle with the rich glaze in this luscious pudding.
Serves: 6
INGREDIENTS
4 small Braeburn apples
4 small mandarins
4 small, firm but ripe pears (I used Taylors Gold)
8 fresh dates
1 cinnamon stick
½ cup white wine or water
1 teaspoon vanilla paste or extract
4 tablespoons brown sugar
400 grams seedless red grapes, cut into small bunches
Butterscotch yoghurt
¾ cup thick plain yoghurt
½ cup sour cream
2 tablespoons brown sugar
METHOD
Preheat the oven to 200˚C
Halve the apples and mandarins through the equator and quarter the pears through the stem.
Place the apples, mandarins, pears, dates and cinnamon stick in a large shallow roasting dish. Combine the wine or water with the vanilla and brown sugar, pour over the fruit and turn to coat.
Roast for 25 minutes, turning the fruit occasionally and basting with the syrup. Add the grapes and roast for a further 10 minutes until some of the grapes are just starting to split and release their juices.
Butterscotch yoghurt: Whisk the yoghurt and sour cream together until smooth. Place in a shallow dish and sprinkle with the brown sugar. Leave for 5 minutes then swirl through the melted sugar.
To serve: Arrange the fruits on a serving platter and spoon over the roasting juices. Serve warm with the butterscotch yoghurt.
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