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dessert recipes | serves 8
Serve this as it is with ice cream, or turn it into a crumble. Delicious.
1. When the temperature on your wood-fired oven has reached roughly 200C (check with your thermometer) and the smoke and flames have died down, start cooking. (Or preheat
your regular oven to 200C/gas 6.)
2. Halve and destone the stone fruit and apples, then place in a shallow roasting tray with the berries. Drizzle with the brandy and sprinkle over the sugar and rosemary leaves. Scatter over the citrus zest, squeeze over the juice, then add the bay leaves.
3. Split the vanilla pod, scrape out the seeds and add to the tray. Toss to coat, then spread everything out into an even layer on the tray. Cook for about 5 minutes (2025 minutes in a regular oven), until the fruit is soft but still keeps its shape.
4. If youre making the crumble topping for the fruit, rub the flour and butter together in a bowl until it resembles breadcrumbs. Mix in the nuts, sugar and oats, then sprinkle over the fruit. Bake for 5 minutes (1015 minutes in a regular oven), until golden on top.
Per serving (fruit only) 90 cals, 0g fat (0g saturated), 1g protein, 21g carbs, 21g sugars
Recipe Jamie Oliver
from Issue 42
ingredients 1 kg stone fruit (such as plums, peaches, apricots)
2 baby pears
2 cox apples
A splash of brandy (optional)
34 tbsp sugar
1 sprig of rosemary, leaves picked
Zest and juice of 1 orange
Zest and juice of 1 lemon
2 bay leaves
1 vanilla pod
Vanilla ice cream, to serve (optional)
Crumble topping (optional)
120g plain flour
60g unsalted butter, chilled
50g hazelnuts, roughly chopped
2 tbsp demerara sugar
A handful of oats