Photography: Tanya Zoeuv

Recipe by Suzanne Gibbs

Serving size: Serves 6
Cooking time: Less than 60 minutes
Course: Breakfast, Dessert

Baked fruit salad

INGREDIENTS

Serves 6
Prep time 10 minutes
Standing time 2 hours
Cooking time 22 minutes

2 cups (500ml) orange juice
1 cinnamon stick
1 cup (170g) pitted prunes (see tip)
1 cup (150g) dried pears
1 cup (150g) dried apricots
1 cup (300g) dried figs
2 medium bananas, sliced
1 tablespoon honey
1/4 cup hot water
grated rind of 1 lemon
natural low-fat yogurt (optional), to serve

METHOD

1. Heat orange juice and cinnamon in a small saucepan on low. Simmer for 1-2 minutes, until orange juice is warm. Combine prunes, pears, apricots and figs in a heatproof bowl. Stir in orange juice until well coated. Soak for 1-2 hours.

2. Preheat oven to 180°C. Arrange sliced bananas in a single layer in a medium ovenproof dish. Top with dried fruit and juice. Dissolve honey in hot water. Stir in lemon rind. Pour over the fruit.

3. Bake for 20 minutes. Serve warm with yogurt, if desired.

Tips: Any combination of dried fruit may be used.

In pictures: our best brekkie recipes