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Here’s a tasty breakfast or dessert idea to use up autumn fruits like apples and pears. Turn them into a spiced compote and have them in buckwheat pancakes
Serves: 4
Prep time: 30 mins
Cooking time: 30 mins
Total time: 1 hr
Skill level: Bit of effort
Costs:Mid-price

 

Ingredients

 

 

For the lemon mascarpone:

    • Zest of 1 lemon (use the juice for the filling, below)

 

    • 250g carton mascarpone

 

For the filling:

    • Juice of 1 lemon

 

    • 3 dessert apples

 

    • 2-3 pears

 

    • 60g (2oz) butter

 

    • 60g (2oz) sultanas

 

    • 2tbsp caster sugar

 

    • 2tbsp Calvados or brandy

 

 

Method

 

 

    1. To make the lemon mascarpone: Stir the lemon zest into the mascarpone and set aside.

 

    1. To make the pancake filling: Put the lemon juice in a large bowl, then peel, quarter, core and thickly slice the apples and pears into the bowl and use your hand to coat the fruit in juice.

 

    1. Melt the butter in a large pan and stir in the apples, pears and sultanas with the lemon juice. Fry for 3 mins, stirring, until the fruit begins to soften. Reduce the heat, mix in the sugar and the Calvados, or brandy, and cook for 6-7 mins until the fruit is softened.

 

    1. Fold each warm pancake in half, then in half again and spoon some apple and pear mixture inside each pancake ‘cone’.

 

    1. Serve straight away or put in a buttered ovenproof dish, dot with a little butter and bake at 180°C or gas mark 4 for about 15 mins. Serve with the lemon mascarpone.

 

 

Nutritional information per portion

 

 

fat 21.0g saturates 13.0g calories 350(kcal)

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.