Baking Dessert

Hot baked fruits with butterscotch cream

Name: Hot baked fruits with butterscotch cream
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 4 small red-skinned apples; 2 ripe pears; 1 small lemon, halved; 40g unsalted butter; 2 tablespoons light muscovado sugar; 200ml white wine or water; 2 firm figs, halved; 2 mandarins or small oranges, halved; 100g blueberries; 200g thick Greek-style yoghurt; 1 heaped tablespoons light muscovado sugar

Rate now

30m

45m

Hot baked fruits with butterscotch cream

Jump to recipe

by Jill Dupleix

Food writer

Oct 03, 2015

Baking seems to intensify the mellow flavours of the apples, figs and pears that create this wonderful dessert. Serve with with grilled panettone for a flavoursome delight.

4 small red-skinned apples
2 ripe pears
1 small lemon, halved
40g unsalted butter
2 tablespoons light muscovado sugar
200ml white wine or water
2 firm figs, halved
2 mandarins or small oranges, halved
100g blueberries

Butterscotch cream

200g thick Greek-style yoghurt
1 heaped tablespoons light muscovado sugar

Method

1.

Preheat the oven to 180°C and lightly grease a large baking tray.
2.

Slit the skin of each apple from top to bottom. Halve pears, core with a melon baller and rub with the lemon.
3.

Arrange pears and apples in a roasting pan. Dot with butter, scatter with sugar and pour over wine or water. Bake for 35 minutes.
4.

Add figs and mandarins or oranges to the tray and bake for a further 10 minutes or until mandarins have softened slightly.
5.

Meanwhile, for the cream, place the yoghurt in a shallow bowl and scatter with sugar. Leave for 15 minutes to dissolve sugar, then swirl through the yoghurt.
6.

Using a slotted spoon, divide the baked fruit among serving plates or bowls. Scatter with blueberries, then drizzle over the warm juices from the roasting pan. Add a dollop of butterscotch cream to each and serve drizzled with the juices.