Best 4 Jamie Olivers Baked Fruit Recipes

JAMIE'S BAKED FIGS

Steps:

• You should have no problem getting nice figs at Christmas time and they're wonderful to make in so many ways so when you see them, buy them up! Here's one really gorgeous way to have them. I promise you won't get bored of these; there are so many lovely ways of using them up.
• Personally, I like to make a sort of bruschetta with them or put them out on a platter with some nice cheese. As it's Christmas and your kitchen is probably well-stocked, you'll hopefully have the ingredients for the bruschetta on hand already. If not, you can always improvise with whatever you've got in the fridge.
• Preheat your oven to 110ºC/225ºF/gas ¼. Lay your figs, cut-side up, in a baking tray. Using a fine grater, zest your clementines over the figs then dust the figs with a sprinkling of cinnamon and a teaspoon of sugar. My flavoured sugar is also great for this so if you've made a batch of that, feel free to use that instead.
• Pop the figs in the oven to bake for 4 hours, checking on them every hour or so. When they come out of the oven you'll have semi-dehydrated figs, which will be a bit like wine gums.
• Fig bruschetta Get yourself a few slices of nice warm bread, crumble over some lumps of cheese, and a few pieces of walnut then put a few fig halves and a drizzle of runny honey over the top to finish it off. I think the combination of salty goat's cheese with these figs and a bit of honey is absolute heaven.
• Figs in honey You'll be able to put any leftover figs to good use in all sorts of ways. A really nice way of using them at Christmas is to turn them into a bit of a gift by popping a stack of them in a sterilised jar, covering them completely with honey then sealing the jar with an airtight lid. They'll be beautiful as part of a cheese platter, baked in a tart, a sticky toffee pud, or even thrown into a roasting tray with some pork or other meat for a bit of added sweetness. Give them to your mates when you go round to theirs for dinner. They'll love getting something unique, especially when you explain all the different things they can do with them.

JAMIE OLIVER'S BAKED FRUIT

Steps:

• Preheat oven to 425*F Using a food processor, combine vanilla pod and sugar.
• Wash fruit.
• Halve and remove pits from plums, nectarines, peaches and apricots, if using, and peel bananas and cut into chunks.
• Place fruit in a single layer on baking sheet (s).
• Sprinkle with about 1/2 cup of vanilla sugar.
• (Store leftover vanilla sugar in an airtight container.) Bake fruit 10-15 minutes, or until fruit is soft but still holds its shape.
• Serves 8-10.

ROASTED STONE FRUIT

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Halve the oranges and squeeze all the juice into a large roasting dish with the balsamic. Halve the vanilla pod lengthways and scrape out the seeds, then add both pod and seeds to the dish.
• Grate in the strawberries, mix together, and pop into the oven to warm through while you prep your crumble and fruit.
• For the crumble, tear the stones out of the dates and place the flesh in a food processor with the oats, coconut flakes, 1 tablespoon of oil and 130ml of water, then blitz into a crumble.
• Pour into a roasting tray or dish (30cm x 40cm) and spread out into an even layer. Wash all the fruit, then halve or quarter, removing the stones as you go.
• Pull the dish of warm, delicious juices out of the oven and gently stir in all the fruit. Return to the top shelf of the oven, place the crumble on the shelf underneath, and cook for 45 minutes, or until the fruit is soft and sticky and the crumble is nicely golden.
• Stir the crumble occasionally as it cooks to break it up and give it a nice even colour.
• Serve up however many portions you want while it's all warm, adding 1 tablespoon of yoghurt to each one.
• Once cool, decant the rest of the crumble portions into an airtight jar to enjoy in the days that follow, and pop the fruit into the fridge, where it will keep happily for up to 5 days.

JAMIE OLIVER'S WORLD'S BEST BAKED ONIONS

Steps:

• Boil the onions in plenty of water for 15 minutes or until slightly tender.
• Remove the onions from the pan and allow to cool.
• With a sharp knife, remove the top inch of each onion, finely chop and place to one side.
• Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray.
• Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion.
• Finely chop these removed sections of the onion and add to the rest of the chopped onion.
• Preheat the oven to 400°F.
• Heat a saute pan and add a little olive oil, the garlic, the chopped onions, and just a little of the chopped rosemary.
• Saute for a couple of minutes until the garlic and onion have softened, then turn the heat down, add the cream and remove the onions and garlic from the heat.
• Stir in the Parmesan and season.
• Wrap a slice of pancetta around the middle of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick.
• Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one.
• Bake in the preheated oven for around 25 minutes until the onions are soft and tender.
• How long this takes is, of course, dependent on the size of the onions. "It's cool to experiment with different cheeses, so give it a bash," says Jamie.
• I presume he is suggesting topping the baked onions with cheese.
• When the onions are cooked right through, remove and serve.