Family and Kids

  • 350 g (11½ oz) mixed summer fruits, such as strawberries, raspberries, blackcurrants or redcurrants and blackberries
  • 3 tablespoons light muscovado sugar
  • 4 tablespoons raspberry or strawberry conserve
  • 6 ripe pears
  • 50 g (2 oz) fresh white breadcrumbs
  • 25 g (1 oz) butter, melted
  • 4 tablespoons lightly toasted flaked almonds

Put the summer fruits in a bowl and sprinkle over the sugar. Dot with the conserve and stir the ingredients together until evenly mixed. Peel, core and quarter the pears, add to the summer fruits and mix in lightly.

Tip the fruit mixture into an ovenproof dish, cover with foil and place on the lower rack of the halogen oven.

Set the temperature to 250°C (482°F) and cook for 15–20 minutes until the pears are tender. (The cooking time will depend on the ripeness of the pears.)

Meanwhile, stir together the breadcrumbs, melted butter and almonds, and sprinkle over the fruit. Reduce the oven temperature to 200°C (392°F) and cook, uncovered, for a further 10 minutes or until the top is golden. Serve warm with vanilla custard (see page 220).

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