A delicious recipe using autumn fruits including plums, figs and peaches.



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300g Angelina plums
6 Ripe black figs
3 Royal gala apples (or beurre bosc pears)
150g Melted butter
1 vanilla pod
150g icing sugar

Spice syrup
150g caster sugar
1 vanilla pod
Pinch ground nutmeg
Pinch ground cloves
150ml water
Lemon zest

Roasted almonds
100g whole almonds
60g icing sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Cut the plums in half and place on a roasting tray, rip the figs and place with the plums.

2. Peel, core and cut the apples into wedges, mix the vanilla seeds with the melted butter then mix the apples in the butter.

3. Place the apples onto the tray and roast in a medium oven for 15 minutes until golden and tender.

4. In a small saucepan dissolve the sugar into the water, add the spices and lemon zest cook for 10 minutes and allow to cool..

Roasted almonds

Roast the almonds in the oven until golden then dust with icing sugar and allow to cool.

To serve: Place the fruit onto the serving plate with the almonds, drizzle with some of the spice syrup dust with icing sugar, serve with cream or ice cream.