This warm fruit salad makes a great end to any meal. Being warm its a delightful winter dessert. And the gorgeous red colour means it looks very festive. Its just begging for a shot of white rum or brandy and to be added to the Christmas (or mid-winter Christmas) menu. This wonderful easy recipe started life in my mid-teens as a warm winter fruit salad. Back then I made it as a way to enjoy as many tamarillo as possible during the winter months when these delicious fruit are readily available.
- 4 tamarillo
- 2 peaches
- 2 nectarines
- 12 cherries
- ¼ fresh pineapple
- 2 tsp maple syrup
- 1 cinnamon stick
- 1 star anise
- ½ vanilla pod
- 1 tbsp white rum or brandy (optional)
- 1 cup fresh cream
- 1 tsp maple syrup
- ½ tsp ground cinnamon
- Preheat the oven to 180C Bake.
- Using a vegetable peeler, peel the skin from the tamarillo and slice them into ½ cm rounds. Alternatively, if the tamarillo are soft and difficult to peel, cut them in half and scoop out the flesh. Discard the skin.
- Slice the peach and nectarine in half and remove the stones. Cut into slices or cubes.
- Cut the cherries in half and remove the stones.
- Remove the skin from the pineapple and cut into slices a similar size to the peach and nectarine.
- Place all the fruit in an ovenproof casserole dish. Drizzle over the maple syrup and add the cinnamon stick and star anise. Scrape the seeds from the vanilla pod and add to the fruit.
- Pour over the rum or brandy if using. Stir gently to combine.
- Cover with foil and bake in the oven for 15-20 minutes until the fruit is just soft and warmed through.
- While the fruit is in the oven, pour the cream into a bowl. Drizzle over the maple syrup and sprinkle on the ground cinnamon. Whisk or beat until soft peaks form. Check the taste and stir in more syrup and ground cinnamon if desired.
- Remove the fruit salad from the oven. Pull out the cinnamon stick and star anise and discard. Stir the salad gently. Either serve directly to the table in the casserole dish or spoon into individual serving bowls, dividing any residual fruit syrup between the servings. Serve the cream on the side for your guests to use as they wish.