Ingredients

4 Nashi pears
6 tamarillos
5 persimmons
3 to 5 stalks of rhubarb
1 orange, zest and juice
1 lemon, zest and juice
1 vanilla bean
1/4 cup water
1/4 cup dark sugar
1 cup port

Spiced Yoghurt Ingredients

1 cup plain Greek yoghurt
1/2 teaspoon ginger
1/2 teaspoon cinnamon, ground
1 teaspoon liquid honey

Method

Preheat oven to 180°C

Grease a baking dish with butter

Quarter the Nashi and remove the cores. Put into the dish, cut side up. Sprinkle with sugar and a dot of butter on each. Sprinkle over the orange and lemon zest and juice, evenly over the Nashi

Split the vanilla bean and scrape the seeds over the pears

Add the water and port to the dish and cover tightly with foil and roast for about 30 minutes

Peel and halve the persimmons. Slice rhubarb into chunks. Peel the tamarillos keeping whole with stalk intact

Take Nashi out of the oven and increase temperature to 200°C

Place persimmon, tamarillos and rhubarb around the pears and put back in the oven for about 15 minutes

Mix yoghurt, ginger, cinnamon and honey together and refrigerate until ready to serve

Serve fruit warm with a dollop of the spiced yoghurt