Roasted Chai-Spiced Fruit

Warm, fragrant fruit with the delicious flavour of chai spices.

Servings 4

4 cups approximately 600 g sliced fruit — apples, pears, peaches, pineapple, or a combination
2 tablespoon chai syrup
1 tablespoon melted butter or coconut oil optional
¼ teaspoon ground cinnamon optional, for extra warmth
2 –4 whole cloves optional, especially lovely with apples and pears

Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line a baking sheet with parchment paper.
Prepare the fruit. Wash, core, peel if desired, and slice the fruit into even-sized wedges. Leave the skin on apples and pears if you prefer a more rustic dish.
Add the chai syrup. Place the fruit in a bowl and toss with the chai syrup and melted butter or coconut oil, if using. Add cinnamon if desired.
Arrange for roasting. Spread the fruit in a single layer in the prepared dish. Add the whole cloves, if using, distributing them among the fruit.
Roast for 15–25 minutes, depending on the fruit and thickness of the slices. Turn gently halfway through. The fruit is ready when tender, fragrant, and beginning to caramelize. Apples may need a little longer than softer fruits.
Serve warm. Remove any whole cloves before serving. Spoon the fruit and its lovely spiced juices over oatmeal, pancakes, waffles, or yogurt, or serve as a simple dessert.

For apples and pears: Use 2 tablespoon chai syrup and 1 tablespoon butter for a particularly comforting autumn treat.

For peaches and pineapple: Start with 1 tablespoon chai syrup if the fruit is already very sweet; add more to taste.

For extra caramelization: Spread the fruit out rather than crowding the baking dish.

For a lovely dessert: Serve warm with plain Greek yogurt or a scoop of vanilla ice cream.