Hot baked fruit salad
Through the winter months, it’s perfectly normal to crave sweet, warm puddings. And this hot baked fruit salad is the perfect compromise between enjoying something indulgent and still getting the nutritional benefits from fruit. Pineapple helps to improve digestion by providing fibre and a certain enzyme called bromelain, which helps your system break down and absorb proteins from the foods you eat. Meanwhile, the apples are rich in antioxidants, can help to lower your levels of bad cholesterol and benefit your brain health. And as well as lending colour and delicious, tangy flavour to the dish, rhubarb provides vitamin K, vitamin C, potassium and manganese, too. We’re sprinkling our baked fruit salad with cinnamon for a touch of festive flavour and serving alongside cream or ice cream to make it extra comforting.
Serves 4
2 apples, cored and cut into 6 wedges
2 plums, cut into 6 wedges
2 peaches or nectarines, cut into 6 wedges
1 pineapple, peeled, cored and cut into pieces
2 stalks of rhubarb, cut into pieces
½ tsp cinnamon
4-8 scoops vanilla vegan ice cream
1 Preheat oven to 220ºC/200ºC fan/gas mark 7, and toss all the fruits together on a large roasting tray. Sprinkle with the cinnamon and toss again to coat.
2 Place in the oven on a high shelf and cook for 10-15 mins until the fruit is beginning to soften and become golden.
3 Arrange on a platter for everyone to help themselves, or dish up into individual bowls, and serve with the ice cream, or cream if you prefer.
