Roasted autumn fruits, pancakes and boozy cream

Roasted autumn fruits, pancakes and boozy cream

By
From
Nathan Outlaw's Home Kitchen
Serves
5-6
Photographer
David Loftus

This lovely autumn pudding works well right through the winter. In fact, it makes a good alternative to the traditional Christmas pudding, if you’re not a fan. The boozy cream is exceptionally good, but you can serve it with vanilla ice cream if you prefer (see overleaf). I like to use cider brandy here, but you may prefer Armagnac, Cognac or whisky. If you can’t find all of the fruits, use fewer, or just one, upping the quantities accordingly. Don’t overcook the fruit or it will be mushy.

Ingredients

Quantity Ingredient

For the roasted fruit

Quantity Ingredient
150g golden caster sugar
500ml water
100ml white wine
6 cloves
3 star anise
6 tablespoons clear honey
2 quince
2 ripe, firm comice pears
2 granny smith apples
1 lemon, juiced
4 figs
24 blackberries

For the pancakes

Quantity Ingredient
140g plain flour
3 tablespoons caster sugar
A pinch sea salt
300ml whole milk
3 large free-range eggs, beaten
3 tablespoons cider brandy
100g unsalted butter, melted
sunflower oil, cooking

For the cream

Quantity Ingredient
300ml double cream
4 tablespoon icing sugar
2 tablespoon cider brandy
150g mascarpone

Method

  1. For the roasted fruit, put the sugar, water, wine, cloves, star anise and honey into a pan, heat to dissolve the sugar then bring to the boil. Lower the heat to a simmer.
  2. Peel and quarter the quince and cut out the seeds. Add the quince pieces to the syrup and poach for 1 hour. Peel, quarter and core the pears, add to the quince and poach for a further 20 minutes.
  3. Meanwhile, preheat your oven to 180°C. Peel the apples, cut each one into 6 wedges and remove the core and pips. Using a slotted spoon, lift the quince and pear pieces out of the syrup and place on a baking tray. Add the lemon juice to the poaching syrup. Add the apples to the tray then pour on 200ml of the poaching syrup. Roast in the oven for 25 minutes. Quarter the figs, place in an ovenproof pan and pour on about 100ml of the poaching syrup. Roast in the oven (alongside the other fruit) for 20 minutes, then add the blackberries and roast for a further 5–8 minutes.
  4. For the pancake batter, put the flour, sugar and salt into a large bowl. Combine the milk, eggs and brandy in another bowl, then whisk into the dry ingredients to make a smooth batter. Whisk in the melted butter.
  5. To cook the pancakes, heat a large non-stick (or proved) pan. Add a drizzle of oil, then wipe out the excess with kitchen paper, leaving just a film on the pan. Pour in a ladleful of the batter and tilt the pan to spread it around in a thin layer. Cook for 1–2 minutes until golden at the edges, then flip the pancake and cook for a minute on the other side. Transfer to a warmed plate and repeat with the rest of the batter, stacking the cooked pancakes interleaved with baking parchment; keep warm.
  6. Whisk the cream and icing sugar together in a bowl until thick, then add the brandy and fold this mixture into the mascarpone. Set aside.
  7. To serve, arrange the pancakes and fruit on warmed plates or a platter and spoon over some of the poaching syrup. Serve with the cream.
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