Ingredients
- 3 large ripe pears, peeled, cored and sliced
- 5 ripe plums, stoned and quartered
- 200 g of blackberries
- 50 g of caster sugar
- 0.5 tsp of cinnamon
- 1 pod of vanilla pod seeds
- 40 g of demerara sugar
- 125 g of buttermilk, or natural yogurt can be used
- 1 tbsp of cornflour
- 100 g of plain flour
- 40 g of polenta (fine cornmeal)
- 1 tsp of baking powder
- 50 g of butter, cold and diced
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Pile the fruit into a medium ovenproof dish (20-25cm). You should have approx 1kg fruit in total.Step 2
In a small bowl, combine the caster sugar, cinnamon, cornflour and vanilla seeds. Sprinkle the mixture over the fruit, gently toss to combine, and set aside.Step 3
In a mixing bowl, stir together the flour, polenta, demerara, baking powder and a large pinch of salt. Rub the butter in until the mix resembles coarse breadcrumbs.Step 4
Stir in the yogurt or buttermilk to form a wet, sticky dough. Drop roughly even-sized spoonfuls of this over the surface of the fruit, leaving some gaps.Step 5
Bake for 35 mins until the fruit is tender and the topping is golden.Step 6
Serve with cream or custard.