Servings: 4

Directions:

Preheat an oven to 180°C/Gas 4.

In a bowl combine the pears, apples, blackberries and rum or orange liqueur.

In a small saucepan boil together the butter, sugar and syrup until emulsified. Tip the fruit into the toffee sauce and stir to combine.

Lay a 50cm square of doubled foil on a work surface, spoon the fruit mixture into the centre. Collect up the foil sides and seal all edges by folding. Place in the oven on a flat roasting tray and cook for 20 minutes.

Spoon the mixture into 4 warmed bowls and serve with vanilla ice cream or pouring cream.

Ingredients:

• 50cm square of doubled BacoFoil^® Non-Stick
• 2 conference pears, peeled, cored and cut into 6 wedges
• 2 Cox Apples, peeled, cored and each cut in 6 wedges
• 225g blackberries
• 2 tbspn rum or orange liqueur
• 55g unsalted butter
• 55g soft dark brown sugar
• 2 tablespoon golden syrup