Ingredients

Method

• 1 egg white
• Selection of fruits, (pear, apple and quince)
• Ready-to-roast vegetables (such as sweet potato and beetroot)
• Caster sugar

Method

Ingredients

Preheat the oven to 160ºC.

Lightly whisk 1 egg white. Paint a selection of fruit (pears, apples and quinces, for example) and halved vegetables (such as sweet potato and beetroot) with the egg white. Lightly dip into caster sugar. Place the vegetables on a baking tray and roast for 1 hour. Add the fruit after 40 minutes of cooking time. Bake until soft.

Drizzle with plum sauce and serve with cream, crème fraîche or a ripe cheese such as Brie or Gorgonzola.

Cook’s note: Quince, sweet potato and beetroot will take longer to cook so adjust the roasting time according to your selection.