Tajine of seasonal fruits with jam

Ingredients

• 3 to 4 seasonal fruits (for example an apple, a banana and a pear)
• 50 g pine nuts or flaked almonds
• about ten Corinth raisins or dried cranberries
• 1 tsp sesame seeds
• 4 generous tbsp of jam
• the equivalent amount of water

Depending on the jam you would like to pair, you can add a few spices or citrus zest when making the syrup:

• half a centimetre of fresh ginger cut into sticks
• half a vanilla pod split and scraped
• a cinnamon stick

A few examples of fresh fruit and jam pairings:

• Autumn/winter fresh fruit: apple, pear, banana with an Apricot & Orange Blossom jam, a Mirabelle Plum & Cinnamon jam, or a Fig, Walnut and Cognac jam
• Summer fresh fruit: peaches, nectarines, apricots with a Raspberry & Rose jam or a seedless Blackcurrant jam
• Summer fresh fruit: figs, pears, grapes with a Vine Peach jam or an Imperial Mirabelle jam.

Instructions

1. Prepare the syrup: in a casserole dish, dilute the jam with the water using a wooden spoon, and bring to the boil.
2. Prepare the fruit: peel the fruit (apple and pear) and cut into 8 wedges, removing the cores. Cut the banana into 1cm slices.
3. Place them in the casserole dish and gently coat them in the jam syrup.
4. Add the dried fruit and nuts.
5. Cover and cook gently without stirring for about twenty minutes.
6. Arrange on a plate and sprinkle with sesame seeds.
7. Enjoy warm on its own, with ice cream or rice pudding.