Baked Ginger Apples/Pears with Creme Fraiche

Preparation Time 0 minutes
Cooking Time 0 minutes
Standing/Marinating 0 minutes
Serves 0 portions
6 apples or pears, cored and halved cinnamon sticks
fresh thumb of ginger, finely grated 2-4 Tbsp think brown sugar, demerara preferably
knobs of butter 1 pot of Creme Fraiche
drizzles of verjuice mint, to garnish


  1. Place the cored and halved fruit into an ovenproof dish to fit snugly.
  2. Liberally sprinkle the grated fresh ginger over the fruit, followed by the sugar.
  3. Drizzle verjuice over the fruit to coat the bottom of the dish.
  4. Place a knob of butter on each piece of fruit and throw some cinnamon stick into the dish.
  5. Oven bake until cooked and caramelised – about 30 minutes, depending on the size of the fruit. Smaller will take less time.
  6. Once baked, transfer to a bowl and drizzle the remaining sauce in the dish over the portions.
  7. Top with a dollop of Creme Fraiche, garnish with mint and some berries for colour, and serve.