Mulled wine baked fruit
This dessert is a Christmas compôte that's a cross between roasted fruit and mulled wine.
By Emily Angle
Ingredients
- 3 apples, peeled, cored and cut into eighths
- 3 pears, peeled, cored and quartered
- 5cm/2in orange peel, studded with 3 cloves
- 1 cinnamon stick
- ½ vanilla pod, split lengthways
- 1 tbsp sweetener, or 3 tbsp sugar
- 375ml/13fl oz (½ bottle) red wine, such as Rioja
- 250g/9oz frozen black cherries
- 50²µ/1¾´Ç³ú raisins
- low-fat crème fraîche, to serve (optional)
Method
Preheat the oven to 180C/160C Fan/Gas 4.
Put everything into a shallow, ovenproof dish and bake for 45 minutes, stirring 2 or 3 times. The wine will slowly poach the fruit, leaving it intact and gloriously purple. Allow to cool slightly before serving with a dollop of low-fat crème fraîche, if using.
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