We love fruit puddings, and this could distract us from our favourite fruit crumbles. It transforms so-so fruit with just a few store cupboard ingredients. One thing to note: the amount of salt added is very much a personal thing so start with ¼ tsp the first time you make it. Some people may prefer more. The contrasts of salt/sweet, silky peach and banana/crunchy sugar, and hot fruit/cold ice cream, are a treat. Serves 4
3 peaches
3 bananas
4 tbsp dark brown sugar
1 tsp vanilla extract
¼ tsp flaky salt ie sea salt
¼ tsp ground cinnamon
3 tbsp demerara sugar
To serve:-
Pecans, roughly chopped
Vanilla ice cream, Greek yogurt or mascarpone Preheat the oven to 200C/Gas 6. Halve the peaches and remove the stones. Halve the bananas lengthways [still in their skins]. Place the halved fruit, cut-side up, on a large baking tray with a deep edge. In a small bowl, stir together the brown sugar [we used demerara], vanilla extract, salt and cinnamon. Spread the mixture over the fruit. Cook in the oven for 20 minutes.

Remove the baking tray from the oven, baste the fruit with any juice that has gathered in the tray. Sprinkle the remaining demerara sugar over the fruit. Heat the grill to its highest setting, and grill the fruit for 2-5 minutes until the sugar is caramelized. Watch it closely.

Serve with chopped pecans and your choice of ice cream etc.

Recipe from The Times Magazine. 5 to remember
a punto de caramelo – caramelized
así asá – so-so
el contraste – the contrast
sedoso/a – silky
hojaldrado/a – flaky