Winter brings to our kitchen table gorgeous apples, pears and quince, which I love to poach, bake or simply make compotes with. You can experiment using your own combination of fruits, adding aromatic spices or some berries to them.
Baking these elegant and delicate winter fruits is something I adore. Perfect with roast meats such as a slow roasted pork belly or duck, I like having apple or quince as an accompaniment to these meats.
My favourite of course is as a sweet, as I do confess I have a sweet tooth.
I like to take shortcuts sometimes, so tonight I am baking a rustic open tart using store-bought short crust pastry. Place the pastry on a prepared baking tray and pile on the poached fruit (I used apples and quince) sprinkle with some almond flakes, fold over the edges and bake in a medium oven 180°C for 15-20 minutes. Serve with custard, icecream, yogurt or cream.
I poached the pears in some water flavored with vanilla and brown sugar…I also added some frozen blueberries…delicious with some Greek yoghurt.
Hope there is some left for my breakfast tomorrow.