This is based on Sophie Grigson's Baked Luccan Fruit Salad, but uses very slightly different fruits. I found that fresh figs are delicious in it - they're in season and quite cheap in September.
Ingredients
One pear
One apple
One large orange
One large tin of pineapple chunks
Four fresh figs
Two large bananas
45ml (three tablespoons) light muscavado sugar
30ml (two tablespoons) of brandy or white rum (optional)
Heat the oven to 200 degrees C (400 degrees F, gas mark 6).
Chop the pear, apple, orange (leaving the skin on - it tastes very nice when cooked), cut the figs into quarters and then in half again, and drain the pineapple.
Combine all the fruit in a large ovenproof dish (except the banana) and sprinkle over the sugar.
Bake in the oven for about 45 minutes, stirring every 15 mins. After 45 mins, chop the banana into large pieces and stir into the baked fruit. Cook for a further 15 mins.
Take the fruit salad out of the oven and pour over the alcohol (if using) and leave to cool for a while. Serve warm with plain yogurt, ice cream or evaporated milk.
