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This is simple to prepare and takes around half
an hour to bake and is delicious at any time of
the year, serve with ice-cream in the summer or
custard in the winter.
2 apples & 2 pears (must be ripe and ready to
4 tbsp light muscovado sugar
2 tbsp lemon juice
1 tsp ground cinnamon
2 oz/55 g low spread
Custard to serve
Peel the apples and pears, core them and slice
them in half, top to bottom. While you are doing
this, turn the oven to 200 degrees centigrade/400f
or gas mark 6.
Brush with the lemon juice to stop discoloration
and place them, core side down in an oven dish
or non stick roasting tin.
Melt the low fat spread, sugar and cinnamon
in a saucepan, use a very low heat to prevent
the mixture burning and separating.
Spoon the warm mixture over the fruit and
place the dish in the pre-heated oven. Keep the
oven at the above temperature and spoon the mixture
over the fruit once or twice during cooking. Bake
for around 20-25 minutes or until the fruit is
Heat the custard in a saucepan a couple
of minutes before the fruit will be ready.
Warm 4 desert plates, spoon an even layer of custard
over the plate and arrange half a pear and half
an apple in the centre of each plate sprinkle
with a little cinnamon to decorate.
Each serving is approximately 210 cals and 6g
Adding vanilla to the custard works especially
well with this dish or for a more adult occasion,
why not try a brandy sauce.