Any fruit combination can be used but ideally:
- 2 apricots, stoned and sliced
- 1 pear, cored and thickly sliced
- 1 punnet (+/- 200g) of blackberries
- 1 punnet (+/- 200g) of blueberries
- 1 punnet (+/- 200g) of raspberries
- 1 apple, grated
- 5 tablespoons of sugar
- 50ml of balsamic vinegar
For the topping
- 6 heaped tablespoons of butter, chilled
- 225g of self-raising flour
- 70g of sugar
- a large pinch of salt
- 130ml buttermilk
- a little extra caster sugar for dusting
Garnish for serving
- vanilla ice-cream and mint leaves
- Preheat the oven to 190 degrees C.
- Put the fruit into a pan with the sugar and the balsamic vinegar, put the pan over the heat, and cook gently until the juices begin to run from the berries.
- Pour into an ovenproof dish.
- Meanwhile make the topping. Rub the cold butter into the flour until the mixture resembles fine breadcrumbs.
- Add the sugar and salt, stir well, then add the buttermilk to form a loose scone-type mixture.
- Spoon this over the hot fruit (to get a cobbled effect, flick balls of dough randomly over the fruit), sprinkle with a little caster sugar, and bake in your preheated oven for 30 minutes until golden brown.
- Serve with vanilla ice cream.