This is one of those great recipes which is adaptable for virtually anything. I’ve cooked peaches, nectarines, plums, apricots, apples, oranges, cherries and my personal favourite, which is rhubarb, this way.
The preparation time is minimal, there’s little clearing up to do afterwards and little waste.
Take as much fruit as you need for each person. It’s all about how much you eat. Peel fruit that needs peeling but just wash and core or de-stone the fruits that don’t.
Layer the fruit in a deep pie or lasagne dish. I’ve used this with peaches and cherries and keep them separate but they’re all going to end up going down the same way so mix them up if you want to.
When you’ve got all your fruit nicely layered for evenness pour a small amount of water over it. We’re talking a tiny amount that looks a millimetre deep at the bottom of the dish. Drizzle over some maple syrup to taste. Rhubarb needs a little more but I find peaches and cherries need a little less. It’s all up to you though because you’ll be eating it.
Put a tight lid on the dish or cover it tightly with foil and bake in a preheated oven at 200 C for 15 to 20 minutes depending on the density of the fruit you’re cooking.
Leave it to cool for a few minutes before serving with skyr (my favourite), a low fat greek style yoghurt or on days where you need the extra treat, some decent vanilla ice cream.