Amanda Laird: Baked autumn fruits

Baked autumn fruits. Photo / Babiche Martens

Serves 4

Butter
3 pears
4 feijoas
2 stalks of rhubarb
1 cup of small guavas
1 cup of loquats
2 Tbs raw sugar
2 tsp grated lemon zest
½ cup apple juice or water
Creme fraiche

1 Preheat the oven to 180C. Grease a baking dish in which the fruit will fit snugly, with butter.

2 Core and slice the pears, peel and halve the feijoas and slice the rhubarb.

3 Arrange all the fruit in the baking dish, scatter over the sugar and zest then pour over the juice or water and bake for 30 minutes or until the fruit is soft and golden. Serve with creme fraiche.