oven baked fruit with honey

Well that holiday went quickly and tomorrow I return to work. Today I returned to the kitchen for the first time in 5 or 6 weeks and it felt both a bit strange and comfortable. I stayed in apartments much of my holiday and trying to locate the basics sometimes proved to be a challenge. I do like my own kitchen. 

When I left Sydney the weather was still warm and stone-fruit was affordable.

After 4 weeks in Europe eating ripe sicilian melons, strawberries and cherries it's a bit sad returning to mandarins, apples and pears.

I made a large batch of oven baked pears and plums with honey in my Le Creuset heritage rectangular stoneware dish from Everten just before I flew out to Paris and it kept me going for a whole week.

I served the fruit with yoghurt for dessert and it topped my breakfast muesli as well.

Here's the recipe for you, based on a Brigitte Hafner recipe. Brigitte suggests combining stone fruit, pears and grapes.

Baked fruit with honey by Brigitte Hafner - serves 6
6 pieces of stone fruit (peaches, nectarines and/or plums)
2 pears
2 cinnamon quills
Juice of 1 orange and zest of ½ orange
1-2 tbs honey
1 tbsp brown sugar

Preheat oven to 200C. Cut fruit thinly and place in a baking tray with the cinnamon, orange juice and zest. Drizzle with honey and sprinkle with sugar.

Bake until golden (about 20-25 minutes) and serve with yoghurt, ice-cream or custard. You can also serve this cold on muesli.

I'll get back into the kitchen in earnest next weekend but I still have a few more travel posts to share with you once I get them written.

See you all again soon.

Bye for now,



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