Glazed apples & pears with sticky shallots

• lemon↗juice 1⁄2
• small eating apples4
• small pears↗4
• shallot↗900g g

  (unpeeled weight)

• olive oil↗1 tsp tsp
• butter↗50g g
• quince or redcurrant jelly↗6 tbsp tbsp
• bay leaf↗

  to decorate

Step-by-step instructions

1. 1

   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.

2. 2

   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.