Christmas food just got even better with this aromatic holiday treat! This delicious, gluten-free fruit bake served with homemade custard is bound to impress your guests at the Christmas table.

INGREDIENTS

  • 2 cups sliced apples
  • 2 cups green pear slices
  • 1/2 cup cranberries
  • 1/4 pineapple, diced 
  • Juice of 1 lemon
  • 2 tbsp coconut sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 4 tbsp melted coconut oil 
  • 1/3 cup chopped walnuts

METHOD

  1. Preheat oven to 350ºF (180ºC).
  2. In a large bowl, toss your fruit and drizzle with lemon juice, coat well. 
  3. Add coconut sugar, spices and coconut oil.  Coat well. 
  4. Pour fruit evenly in a 9x12" baking dish.
  5. Pour the leftover juices on top.
  6. Bake in the oven for 50 minutes. 
  7. Remove from oven and toss through your nuts. 
  8. Place back in the oven for another 5-10 minutes. 
  9. Serve with our homemade vanilla custard. 

VANILLA CUSTARD

  • 2 cups milk (almond or coconut) 
  • 2 whole, free range, organic eggs
  • 2 tsp vanilla bean extract
  • 2 tbsp organic maple syrup or Rapadura sugar 
  • 1 tbsp cornflour (cornstarch)
  • Pinch nutmeg

METHOD

  1. Heat milk in a saucepan with vanilla and maple syrup or Rapadura sugar and bring to almost boiling point, then remove from the heat.
  2. Beat the eggs and cornflour in a mixing bowl until combined.
  3. Pour the hot milk over the eggs and whisk in well.
  4. Pour the egg mixture back into the saucepan and cook over a gentle heat, stirring with a wooden spoon until it thickens and coats the back of the spoon.
  5. Remove from the heat quickly and pour back into the mixing bowl.
  6. Whisk well to cool a little and smooth it out. If you see any lumps then strain through a sieve.