Serves: 4
INGREDIENTS
Fruit
2 pears, halved, cored and cut into 3
200 grams dried figs
200 grams prunes
20 dried apricots
1⁄2 cup dried cranberries
1 1⁄2 cups water
1 teaspoon vanilla extract
3 tablespoons brown sugar
zest and juice 1 lemon
1⁄2 teaspoon ground allspice
2 mandarins, peeled and segmented
1-2 persimmons, peeled and cut into wedges
Yoghurt
1 cup thick plain yoghurt
2 tablespoons brown sugar
METHOD
Preheat the oven to 200 ̊C.
Combine all the fruit ingredients, except the mandarins and persimmons, in a baking dish and turn to coat. Lift the pear slices to sit on top of the dried fruits so they take on colour and don’t stew in the juices. Roast for 30 minutes, turning occasionally. Stir in the mandarins and persimmons, adding a little more water if most of the liquid has evaporated. Cook for a further 5 minutes.
Yoghurt: Spread the yoghurt on a shallow serving plate and sprinkle over the brown sugar. Leave 10 minutes for the brown sugar to melt then swirl through the yoghurt.
To serve: Transfer the fruit to a shallow bowl and serve with the yoghurt. The fruit can be served warm or at room temperature.
The roasted fruits can be cooked 3 days head. Add a little water to the dish when reheating. Leftover fruit is delicious for breakfast with porridge, cereal or yoghurt.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!