Baked winter fruit with amaretti
2 medium, Granny Smith variety, peeled, cored, cut into wedges
2 medium, peeled, cored, cut into wedges
250 g, trimmed, cut into 4cm lengths
¼ cup(s), (55g)
Vanilla bean paste
20 g, lightly toasted
99% fat-free plain yoghurt
½ cup(s), (120g)
- Preheat oven to 200°C. Place the apple, pear and rhubarb in a 1.5L (6-cup) capacity ovenproof baking dish.
- Place the sugar, vanilla, cinnamon and ¼ cup (60ml) water in a saucepan. Cook, stirring, over medium heat for 3-4 minutes or until the sugar dissolves. Bring to the boil and pour over the fruit. Cover the dish with foil.
- Bake for 20 minutes or until the fruit is almost tender. Remove the foil and bake for 10 minutes or until the fruit is tender.
- Meanwhile, combine amaretti and almonds in a bowl. Serve the fruit sprinkled with the amaretti mixture and a dollop of yoghurt.