Pears and apples baked in Marsala

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Totally shameless, the main reason I’ve made this afternoon treat is to distract self and, I guess, to provide energy for continuing the task at hand, writing a stupid essay. I kept looking over my desk to the fruit bowl and a dark spot forming on one of the pears and thought they better be used up. Nigel Slater has a recipe for pears in marsala, which gave me the idea. I used 3 pears, peeled, cored and quartered and an apple, peeled, cored and cut into 8 slices, sprinkled the lot with a bit of dark soft brown sugar, poured some Marsala (a healthy glug), mixed and baked at 180c fan oven for about half an hour, turning once. Served with cream and flaked almonds on top. Delicious and totally gone. Now back to writing stupid essay.

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Leftover fruit

While I can happily come up with something for dinner using leftovers or odd bits and bobs from fridge/ cupboard, I don’t often come up with fruity ideas. So, this one from Hugh FW’s Three Good Things for Banana, apple, pear┬ácame in very handy – peel, half, core 2 of each fruit, bake with a bit of butter and a tablespoon of oil (I used walnut) at 190C for ten minutes, stir, bake for another ten, sprinkle a couple of tablespoons of soft brown sugar and bake for 10 more. We had some with cream:

Delicious.┬áThis followed a rather good lunch of acorn squash stuffed with leeks, cheese and cream with a Puy lentil, fennel and rocket salad, very autumnal (apart from fennel perhaps). Both recipes from Hugh FW’s Veg book, I really am working my way through it. Now stuffed and looking forward to going to theatre in a bit to see Eileen Atkins and Michael Gambon. Love her so rather excited about it!