Hot spiced pineapple

Woman’s Day Just Desserts,1983 Sydney   

 

Hot Spiced Fruit

 

Cooking time: 25 minutes    Serves 10 to 12

 

1 fresh pineapple; 2 green apples; 2 red apples; 2 pears; 1 small paw paw;

Syrup: 1 cup red wine; ¼ cup honey; ¼ cup water; 1 cinnamon stick; ¼ tsp ground cinnamon; 8 whole cloves

Peel and slice pineapple, then cut each slice into quarters. Core apples and slice thickly, leaving the skin on. Peel, core and slice pears, peel paw paw and cut into large pieces after removing seeds. Put all fruit into an ovenproof casserole dish and set aside. 

 

Bring to the boil red wine, honey, water, cinnamon stick, ground cinnamon and cloves. Lower the heat and simmer without a lid for 10 minutes. Pour over prepared fruit and bake, uncovered, in a moderate oven (180°C) for 15 minutes, or until fruit has softened slightly but is still firm. 

Serve hot sprinkled with brown sugar and a bowl of sour cream or yoghurt if liked.