A lovely, lovely pud that is unbelievably easy, can be mostly prepared ahead and is very unusual. Given the combination of orange, cinnamon and star anise, there is more than a little nod towards Christmas in the aromas emanating from the oven as these lovely summer fruits bask in their sauce but there’s nothing wrong with that! Once cooked, the soft, warm fruit has a lovely sweet depth of flavour and the gentle spices give this dish a very welcome extra dimension. Something different for summer – give it a go!
What you need…
4 fresh bay leaves, torn
2 cinnamon sticks, broken in half
Seeds scraped from 1 vanilla pod
1 star anise
½ teaspoon black pepper
Zest and juice of 3 oranges
4 tablespoons clear honey
3 tablespoons light soft dark brown sugar
3 peaches, 3 nectarines, 6 plums all ripe, cut in half and stones removed
25g unsalted butter
Crème Fraîche, to serve
What to do…
The day before, take a large screw-top jar and tip in the bay leaves, cinnamon, vanilla pod seeds, star anise, pepper, orange zest and juice, honey and sugar. Screw on the lid, shake like mad and pop in the fridge.
Half an hour before serving, preheat your oven to 200°c / 400°f / gas 6.
Tip the fruit into a roomy baking dish. Shake your sauce like mad again and then pour over the fruit. Dot over the butter and pop into the oven to bake for 10 minutes. Baste the fruits with a large spoon and bake again for a further 10 minutes. One more basting and then a further 5 minutes cooking. That’s it! Serve these rich and wonderful warm summer fruits with a gorgeous dollop of crème fraîche – very yummy indeed!
My friend, Heather told me she’d had it to conclude a lunch with a friend of hers called Lady Jas (!) It sounded so good that I googled it and printed it off the BBC Good Food website.
You just need a jam jar, some fruit and a bit of time in the oven! My kinda pud!