Baked Summer Fruits

I read in a magazine the other day that one of the good things about warmer weather is that you stop wanting sticky puddings and start craving fresh fruit instead. Whilst I can agree with this, I think they left out one of the most important elements of a fruity pudding - cream. 

I don't mean thick clotted cream, as delicious as it is. I'm talking about fluffy cream, softly whipped so it just holds it shape, topping scones and strawberry jam and accompanying tea in pretty china saucers. Cream goes with Eton Mess, with rhubarb parfaits, on top of meringues…. It's a necessity! 

This dessert is a favourite of my mum's. It's simple and fruity and is the perfect way to end a summery meal. Pair it with a little cream or if you want something with a bit more tang, a spoonful of Greek yoghurt. 

Like many good recipes, it comes from the brilliant Delia Smith. I've fiddled with it a little according to what fruits we had in the house; do the same and see what you come up with! 

Cut the fruits and sprinkle with sugar. 

Bake in the oven. What a transformation! 

Baked Summer Fruits
3 peaches
6 apricots
6 plums
A handful of blueberries
A handful of other berries - i used frozen blackberries
50g caster sugar

1. Heat the oven to 180⸰C. Prepare the fruit - halve and stone the peaches, apricots and plums. Cut the peaches into quarters so that they are all of similar size.

2. Place the fruits into a shallow baking dish and add the berries. Sprinkle the sugar over and shake a little to cover all the fruit. 

3. Place in the oven for 20-30 minutes until they are tender and juicy. If you want to use fresh raspberries, just toss them with the peaches etc. once you've taken the dish out of the oven. Serve warm or leave to cool before eating with dollops of cream and maybe a handful of toasted flaked almonds.