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Roast fruit with saffron caramel

Jenni Muir
Brown sugar and warm spices turn simple syrup into a luxurious cooking medium and sauce for juicy roasted stone fruits

Roast fruit with saffron caramel

Method

1. Preheat the oven to the highest temperature.

2. In a large saucepan, toast the saffron strands over a moderate heat, stirring constantly, for one minute. Remove from the pan and crush to a powder.

3. Combine the sugar, saffron, cloves and 175ml of water in the saucepan and bring to the boil, stirring until the sugar has dissolved.

4. Remove the caramel syrup from the heat and add the lemon juice.

5. Place the fruit in a roasting tin, stem-ends down. Pour the caramel syrup over the fruit. Roast for 15 minutes.

6. Remove the fruit from the oven, turn and baste well, then continue roasting for another five minutes.

7. Remove the cloves from the syrup. Serve hot or at room temperature with the yoghurt.