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Peel, core, and quarter the apples and pears. Quarter and stone the plums.
To make the caramel, heat the butter in a large frying pan over a medium heat. Add the sugar and orange juice and cook, stirring, until the sugar dissolves. Increase the heat and boil until the mixture starts to turn golden brown.
Add the apples and cook gently, stirring, until they start to soften, then add the pears and cook until softened.
Add the plums and continue to cook, stirring occasionally, until all the fruit is softened, but not falling apart, and is coated in caramel. Serve warm.
- 3 granny smith apples
- 3 conference pears, firm
- 4 red plums , firm
- 60g butter
- 60g caster sugar
- 2 tbsp orange juice
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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008
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