{"accessibility":"METERED","authors":[{"description":{},"name":"KO Éditions","source":"Collaboration spéciale"}],"channel":"Recettes","chapters":[{"contentType":"image","position":0,"type":"photo","url":"https://images.omerlocdn.com/resize?url=https%3A%2F%2Fgcm.omerlocdn.com%2Fproduction%2Fglobal%2Ffiles%2Fimage%2F0eb6ba8d-2d92-4e3c-8040-13c84f58cf60.jpg&width=1024&type=jpeg&stripmeta=true","contents":[],"photos":[]},{"position":1,"text":"

INGRÉDIENTS

2 poires, coupées en quartiers
2 nectarines, coupées en quartiers
2 prunes, coupées en quartiers
2 abricots, coupés en quartiers
15 ml (1 c. à soupe) d’huile d’olive
1 pincée de sel
125 ml (1/2 tasse d’eau)
30 ml (2 c. à soupe) de cassonade
5 ml (1 c. à thé) d’extrait de vanille
2,5 ml (1/2 c. à thé) de cardamome moulue
Crème glacée végétalienne à la vanille
Noix pralinées hachées ou noix rôties, au choix

PRÉPARATION

Préchauffer le four à 200°C (400°F).
Dans un plat allant au four de style plat à lasagne, mettre les quartiers de fruits. Arroser de l’huile d’olive et ajouter le sel. Bien mélanger. Réserver.
Dans un petit chaudron à feu moyen, mettre eau, cardamome, vanille et cassonade. Chauffer et mélanger jusqu’à ce que la cassonade soit dissoute.
Verser cette préparation sur les fruits, et mélanger pour bien les enrober.
Cuire au four 30 minutes ou jusqu’à ce que les fruits soient bien tendres et caramélisés.
Répartir la crème glacée dans des petits bols ou des coupes à dessert. Ajouter les fruits sur le côté et arroser du jus de cuisson des fruits en guise de sauce. Parsemer des noix pralinées.
Servir immédiatement.

Pour plus d'info: ko-media.ca/collections/livres

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