Spice Roasted Fruits With Honey and Orange Sauce
A community recipe by KitchenGoddessNot tested or verified by Nigella.com
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The day before: tear the bay leaves and break the cinnamon into two or three pieces to release the oils and perfumes. Split the vanilla pod in half and scrape out the seeds with the back of a knife. Mix with the star anise seeds and the pepper, orange zest and juice, honey and sugar to make a sauce. Cover and chill until ready to serve. Half an hour before serving: Preheat the oven to 200C/gas 6/fan 180C. Cut the peaches or nectarines in half and remove the stones. Halve the figs. Put the peaches or nectarines skin-side down in a large baking dish or a roasting tray with sides. Pour the spicy sauce over the fruit and dot with the butter. Roast in the oven for 10 minutes, add the figs and baste the fruits with a large spoon. Roast for 15 minutes more, basting at least three times, until the fruits are tender. Serve with crème fraîche and macaroons or amaretti biscuits to soak up all the lovely juices.
The day before: tear the bay leaves and break the cinnamon into two or three pieces to release the oils and perfumes. Split the vanilla bean in half and scrape out the seeds with the back of a knife. Mix with the star anise seeds and the pepper, orange zest and juice, honey and sugar to make a sauce. Cover and chill until ready to serve. Half an hour before serving: Preheat the oven to 200C/gas 6/fan 180C. Cut the peaches or nectarines in half and remove the stones. Halve the figs. Put the peaches or nectarines skin-side down in a large baking dish or a roasting tray with sides. Pour the spicy sauce over the fruit and dot with the butter. Roast in the oven for 10 minutes, add the figs and baste the fruits with a large spoon. Roast for 15 minutes more, basting at least three times, until the fruits are tender. Serve with crème fraîche and macaroons or amaretti biscuits to soak up all the lovely juices.
Introduction
Wonderful warming mulled wine flavours.
Wonderful warming mulled wine flavours.
Ingredients
Serves: 4-6
Metric
Cups
- 4 bay leaves
- 2 cinnamon sticks
- 1 vanilla pod
- ½ star anise (4 seeds only)
- ½ teaspoon black pepper (freshly ground)
- 3 oranges (zest and juice of)
- 4 tablespoons clear honey
- 3 tablespoons light brown muscovado sugar
- 6 peaches (fresh, or nectarines)
- 6 fresh figs
- 25 grams unsalted butter
- creme fraiche (to serve)
- macaroons (or soft amaretti biscuits, to serve)
- 4 bay leaves
- 2 cinnamon sticks
- 1 vanilla bean
- ½ star anise (4 seeds only)
- ½ teaspoon black pepper (freshly ground)
- 3 oranges (zest and juice of)
- 4 tablespoons clear honey
- 3 tablespoons light brown sugar
- 6 peaches (fresh, or nectarines)
- 6 fresh figs
- 1 ounce unsalted butter
- creme fraiche (to serve)
- macaroons (or soft amaretti biscuits, to serve)
Method
Spice Roasted Fruits With Honey and Orange Sauce is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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