In my early 20s I had a job cooking for 20 or so college students. The brief was to prepare 'homestyle' meals for them to enjoy. This recipe was a favourite, not only for them but myself and my good friend Alyssa who was the manager there. This is easily one of those desserts you can warm up the next day and it's just as delicious! Alyssa, this one is for you! Enjoy :)
The beauty of this recipe is that the ingredients are really up to you. It's really what's in your fridge, pantry or on the kitchen counter. Last night I used frozen mixed berries and beurre bosc pears (as they tend to hold their shape when stewed) and a 'fig' balsamic vinegar, it was a real treat as I had one of my sisters to share it with as well!
|The juices from the fruit and berry mixture are just scrumptious!|
taken from Jamie Oliver's 'Happy Days with the Naked Chef' cookbook
2 apricots, stoned and sliced
1 pear, cored and thickely sliced
1 pun net of blackberries
1 pin net of blueberries
1 pin net of raspberries
1/2 apple, grated
5 tbspn sugar
1 good glug of balsamic vinegar
For the topping
6 heaped tbspn butter, chilled
225g self raising flour (wholemeal is fine)
1 large pinch of salt
130ml buttermilk (I use natural yoghurt or flavoured yoghurt)
a little extra sugar for dusting
Preheat the oven to 190 degrees.
Put the fruit into a pan with the sugar and the balsamic vinegar, put the pan over the heat and cook gently until the juices begin to run from the berries. Pour into an ovenproof dish.
Meanwhile make the topping. Rub the cold butter into the flour until the mixture resembles fine breadcrumbs. Add the sugar and salt, stir well, then add the buttermilk to form a loose scone-type mixture. Spoon this over the hot fruit (to get a cobbled effect, flick balls of dough randomly over the fruit), sprinkle with a little caster sugar, and bake in preheated oven for 30mins until golden brown.
Serve with vanilla ice-cream.
Other combinations could be: stewed apples and sultanas, stewed apricots, spiced stewed pears.. it's really up to you!