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Roasted Autumn Fruits with Orange and Honey Sauce

This recipe is one of my oldest favourites and every time I serve it people receive it with a gasp of delight.  Each individual spice can be tasted giving this dish a wonderful flavour.  It was inspirited by a recipe I saw in the ‘BBC Good Food magazine’

Serves 6

4 fresh bay leaves
2 large cinnamon sticks
1 vanilla pod
4 seeds from half a star anise
½ tsp freshly ground black pepper
Zest and juice of 3 oranges
4 tbs clear honey
3tbs xylitol
6 fresh peaches or nectarines
6 fresh figs

  1. 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 xylitol to make a sauce.  Cover and chill until ready to serve.
  2. Preheat the oven to 180°C/gas 6.  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.  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 fraiche or Traditional Greek yoghurt

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