Baked Fruits with Yoghurt Sauce

There was no case that we did not have to cook this dessert "for an encore." The first portion is usually swept away in about five minutes - and then the apparently well-fed guests look in bewilderment at their empty plates and at the empty grate. Keep this in mind and always keep some fruit in reserve.

Ingredients

• 4 cups pineapple (fresh or canned)
• 2 medium sour apples
• 2 medium firm but ripe pears
• 2 medium peaches or nectarines
• 2-3 small bananas
• vegetable oil for lubrication
• 3 tbsp. l. butter
• 2 tbsp. l. lemon juice
• 1 tbsp. l. honey or brown sugar
• 1 glass of natural yogurt
• 1 tsp fine brown sugar
• 1 tsp vanilla sugar
• 1/4 tsp ground cinnamon

Directions

1. Beat the ingredients of the sauce with a mixer until the sugar dissolves, put the sauce in the refrigerator.
2. Combine the marinade ingredients in a saucepan over low heat until the honey or sugar is completely dissolved.
3. Peel and chop the fruit at random, brush with marinade, place on a well-heated and oiled wire rack, and fry over low heat until the fruit begins to turn golden brown, about 10 minutes.
4. If you are cooking this dessert in the oven, preheat it in the “convection + grill” mode to 210 ° C. Roast the fruit on a well-heated and oiled wire rack in a baking sheet for about 20 minutes.
5. Serve hot with cold yoghurt sauce.