About Great Food
 

Sophie Grigson

Baked Luccan Fruit Salad

This is a simple dish to make, and once you've got the gist of it, you don't really need a recipe at all. It can be endlessly adapted to use whatever fruit is available at the market or in your garden. You can vary the amount of fruit, sugar, and brandy to suit the occasion.

Serves 8

  • 2 oranges
  • 3 apples
  • 3 pears
  • 1 pineapple
  • 2 bananas
  • 1 cup brown sugar
  • 1/3 cup brandy or Grand Marnier

Preheat the oven to 425F. Line a large ovenproof dish with a double layer of foil. Divide the oranges, skin and all, into eights. Core the apples and pears and cut into eights. Peel the pineapple, and dice, discarding the woody core. Peel the bananas and cut into chunks about 1 1/2 inches long. Mix all the fruit together well and pile into the dish.

Cover the fruit with brown sugar. Bake for 1 hour, turning the fruit in its juices every 15 minutes. Pour brandy or Grand Marnier over the fruit and let it cool, basting occasionally with the juices.

Serve at room temperature with mascarpone, mixed with a little cream or milk to soften it.

 


| Chefs | Television | Free Recipe | Metric Conversion | Books |
Copyright 2000 West175 Productions