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                                    Simple fruit recipes

Barbecue Spiced Fruit Pouches

Prep time:10 minsCook time:10-12 mins

Serves:4

½ cup fruity white wine, such as riesling

2 tbsp runny honey or maple syrup

¼ tsp ground cloves

finely grated zest of 1 orange

6-8 stone fruit, such as plums, apricots or peaches

6-8 cherries (optional)

In a small mixing bowl, combine the wine, honey or maple syrup, cloves and orange zest. Stir to evenly combine. Halve and destone stone fruit. If fruit are large, cut each half into one or two wedges.

Divide fruit into four and place each quarter on a large square of foil. Pull up the sides slightly to hold. Add 2 tbsp of the wine mixture. Form the foil into pouches, sealing the top with a tight twist. Chill until ready to cook.

Place pouches on a heated barbecue. Cook for 10-12 minutes. Serve hot with ice cream, or chill and serve with cold runny cream.



Berryfruit Salad with Lavender Syrup

Prep time:10 mins

Serves:6-8

2 nectarines

2 peaches

2 plums

1 cup blueberries

1 cup raspberries

1/3 cup Lavender Syrup

finely grated zest of 1/2 a lemon

1/2 cup lightly toasted sliced almonds (optional)

softly whipped cream, to serve (optional)

Cut nectarines, peaches and plums into wedges and combine in a bowl with blueberries, raspberries, lavender syrup and lemon zest. Leave for at least an hour, or up to 3 hours in the fridge, to infuse. If desired, top with almonds and serve with whipped cream.



Berryfruit Salad with Lavender Syrup

Prep time:10 minsServes:6-8

2 nectarines

2 peaches

2 plums

1 cup blueberries

1 cup raspberries

1/3 cup Lavender Syrup

finely grated zest of 1/2 a lemon

1/2 cup lightly toasted sliced almonds (optional)

softly whipped cream, to serve (optional)

Cut nectarines, peaches and plums into wedges and combine in a bowl with blueberries, raspberries, lavender syrup and lemon zest. Leave for at least an hour, or up to 3 hours in the fridge, to infuse. If desired, top with almonds and serve with whipped cream.


Fried braeburn apples with cinnamon sugar

SERVES 4

COOKS IN20 MINUTES

Vegetarian, Gluten-free

Calories

199

Ingredients

250 g unsalted butter

4 Cox orange pippin apple

1 lemon

4 tablespoons caster sugar

1 teaspoon ground cinnamon

apple juice,optional

Method

First, clarify the butter by boiling it in a small pan.

Strain it into a container through a sieve lined with a coffee filter.

Peel, core and slice each apple into 8, then sprinkle over a little lemon juice to prevent the slices from browning.

Heat some clarified butter in a non-stick frying pan, and add the apple pieces in one layer. Cook until the undersides are nicely tanned.

Combine the sugar and cinnamon, then turn over the apple slices and sprinkle with the cinnamon sugar. They’ll start to caramelise quite quickly.

Lift the apples into a dish. Pour a splash of the apple juice, or water in the pan, bubble it up, then pour over the apples. Serve with crème fraîche.