Roasted Autumnal Fruit Salad Recipe

Here is something a little different (any maybe a little healthier) than your run of a mill pudding. It also shows that fruit salads don't have to be the usual fresh fruit chopped up and mixed together, as here the fruit are cooked before serving (which increases their food value).

Though this is excellent served as soon as it's made, the roasted fruit can be kept in the refrigerator for up to 2 days and can be served cold or re-heated in a microwave.

Roasted Autumnal Fruit Salad

Serves: 4

Ingredients:

250g (9 oz) pears, cored and sliced
250g (9 oz) eating apples, cored and sliced
200g (7 oz) plums, pitted and halved
1 cinnamon stick
3 tbsp honey (or to taste)
1/2 tsp ground cinnamon
4 tbsp Greek-style yoghurt

Method:

Arrange the fruit and the cinnamon stick in a large roasting tin. Sprinkle over 4 tbsp water. Spray with a little oil then transfer to an oven pre-heated to 190ºC (Gas Mark 5) and bake for about 45 minutes, or until the fruit is tender and beginning to char around the edges.

Remove the fruit from the oven, remove and discard the cinnamon stick then sprinkle over 2 tbsp of the honey (easiest if the honey is warmed a little first) then stir to combine.

Divide the fruit mixture between four serving bowls. Add a dollop of yoghurt, drizzle over the remaining honey and serve.