You take whatever fruit you have handy and bake it in white wine and generously sprinkle with brown sugar, cinnamon and ginger and dot with lots of salty butter. One of your five-a-day ;P
Back in 2007 when twimii was about forcing myself to do a strict detox I came up with roasted fruit as a dessert dish. It was just fruit slowly roasted with a little sunflower oil and a pinch of finely ground salt. It was in the days before I came up with the Guilt-Free Cinnamon Apple Cake (then called the Apple Banana Cake). And roasted fruit is really sweet and lovely – especially when you’ve given up refined sugar for a few weeks.
This recipe is not so detox friendly. In fact I came up with it a few months ago while I was trying to find some use for some leftover white wine and cream. The dinner recipe I posted this week is for using up leftover red wine so I thought why not post my baked fruit salad recipe – and I had a third of bottle of white wine to use up which was about a week old. Now the only fruit I had was lemons, limes, apples and bananas. More adventurous types might have baked the limes and lemons with the apples and bananas – well, to be honest it only occurred to me now that I could have tried this. Anyway this baking in wine and spices works with lots of different fruits; pears, peaches, plums, apricots, apples and bananas. It works with a mix of any of these fruits. All I had to hand were apples and bananas so that is what I used here.
I wanted to called this Baked n’ Boozy Fruit Salad but the truth is that even though this is baked in wine it doesn’t taste boozy at all. And after having been baked at 200° C for 45 minutes I’m pretty sure the alcohol in the dish is burned off, even though I have this tagged as “contains-alcohol“. But if you would like to use something non-alcoholic then a sharp tasting unconcentrated apple juice could work well.
Hmm part of me now wants to figure out how to make a properly boozy baked fruit salad… But in the meantime this will do very nicely.