Baked Orchard Fruits with Vanilla and Honey

Serves	4 to 6
Prep time	20 minutes
Cook time	30 minutes
Total time	50 minutes
Dietary	Vegetarian
Meal type	Breakfast, Dessert, Side Dish, Snack
Misc	Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion	Casual Party, Christmas, Formal Party, Halloween, Thanksgiving
By author	Karen S Burns-Booth

A delicious baked orchard fruits compote with Manuka honey and vanilla - this is fabulous when served warm or cold, with yoghurt, cream or crème fraîche. The cooked fruit is also wonderful for a cheat's crumble - simple spoon fruit into a bowl and scatter granola or muesli over the top. I also love this when served for a healthy breakfast with yoghurt and cereals. I also serve this warm over slices of cake for an instant fruity pudding, with custard.

Ingredients

2 pears (cut into quarters and cored)
2 apples (cut into quarters and cored)
12 plums (halved and stoned)
2 quinces (peeled, cored and cut into thin slices)
juice of one lemon
2 vanilla pods (cut into halves)
6 tablespoon honey (I used New Zealand Manuka honey)
water

Note

A delicious baked orchard fruits compote with Manuka honey and vanilla - this is fabulous when served warm or cold, with yoghurt, cream or crème fraîche. The cooked fruit is also wonderful for a cheat's crumble - simple spoon fruit into a bowl and scatter granola or muesli over the top. I also love this when served for a healthy breakfast with yoghurt and cereals. I sometimes serve this warm, spooned over slices of cake for an instant fruity pudding with custard.

Directions

Step 1	Heat oven to 220°C / 425°F fan assisted or 200°C / 400°F / Gas Mark 6.
Step 2	Place the prepared fruit in a large oven-proof roasting tray or gratin dish. Spoon the honey over the top of the fruit and then place the vanilla pod strips in and amongst the fruit.
Step 3	Add 2 to 3 tablespoons of water and roast in a preheated oven for 25 to 30 mins or until the fruits have softened, but not collapsed and the fruit juices and honey have made a sauce.
Step 4	Serve with yoghurt, cream or crème fraîche or use to make a simple crumble with granola scattered over the top. (Any leftovers will keep in the fridge for up to 2 days.)