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Spice Roasted Fruits With Honey and Orange Sauce

A community recipe by

Not tested or verified by Nigella.com

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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.

  • 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.
  • Tell us what you think