A naturally sweet dessert, topped with a crunch of toasted pumpkin seeds.

be_Baked fruit with cinnamon yoghurt

Serves: 4

Ingredients

Nothing beats using your own fresh produce or materials around the house.
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  • Cinnamon yoghurt
  • What to do

  • 1. Preheat the oven to 200°C (180°C fan-forced).

  • 2. Place the apple, pear, mandarin, lemon juice, cinnamon and boiling water in a deep baking dish. Cover tightly with foil. Bake for 30 minutes or until the fruit is tender.

  • 3. Make the cinnamon yoghurt by combining the ingredients together until smooth. Chill until required.

  • 4. Serve the warm fruit with the pan juices and cinnamon yoghurt, scattered with the toasted pumpkin seeds.

  • Tip: You can make this up to 1 day ahead of serving. Store the fruit and yoghurt separately in airtight containers in the fridge. Reheat the fruit in a microwave on medium heat for 2–3 minutes to warm

  • Recipes and images extracted from Keeping It Off by Michelle Bridges, published by Pan Macmillan, available in all good bookstores.

    Photographer: Rob Palmer

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