Cookery Club is still a favourite with pupils – look what they made this week:
SPICE-BAKED FRUIT SALAD
2 Bosc pears, cored (we used conference pears)
2 Cortland apples, cored (we used Braeburn apples)
1 pineapple, skin removed and cored
2 bananas, peeled
2 cup seedless grapes
1 tsp ground star anise
1 Tbsp ground allspice
½ cup sugar
¼ cup butter, melted
1 cup mixed berries
Juice of 1 lemon or lime
- Preheat your oven to 375 degrees.
- Cut pears, apples, pineapple and bananas into equal sized chunks. Toss with the spices, sugar and butter. Bake in a 9″ by 13″ baking dish until the fruit is soft and caramelized, about 30 minutes. Gently fold in the berries, grapes and citrus juice.