- juice 1⁄2 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 4 small eating apples
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 4 small pears
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- 900g shallot (unpeeled weight)
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 6 tbsp quince or redcurrant jelly
- bay leaf, to decorate
Put the lemon juice into a large bowl. Peel the apples and pears, leaving the stalks on, then toss in the juice. Meanwhile, bring a medium saucepan of water to the boil. Lower in the apples and pears, then cover and poach for 30 mins or until the fruit just gives to a sharp knife. Peel the shallots while you’re waiting.
Heat oven to 190C/fan 170C/gas 5. Add the oil and butter to a smallish roasting tin, then add the drained apples, pears and the shallots. Brush the fruit with a layer of the jelly or jam and roast for 1 hr until softened and golden. Turn the pears and apples around in the fat a few times during cooking, brushing twice more with the glaze. Serve spooned around the turkey, decorated with bay leaves.
Get aheadThe fruit can be poached up to 2 days ahead and kept in the fridge. Roast the fruit and shallots up to 1 day ahead, then reheat in the bottom of the oven or in the microwave on the day, brushing with a little more glaze if needed.