Roasted fruit salad.

Thanks to a masterclass at Tiggies restaurant and plum puddings.

Fruit in season cut into small cubes (excluding oranges and apples)

Eg: pears, peaches, strawberries, grapes, plums, pineapple, banana etc…

1 tbs Sugar

1 Vanilla bean or essence (1/2 tsp)

50ml cream

Toss fruit in a non-stick frypan for 2 minutes on medium to high. Place in the oven for 5 minutes at 200c.

Drain fruit and place in a serving dish leaving the juices in the pan.

Place the frypan back on medium heat and add the cream to the juice, heat and stir until combined.

Pour over fruit.