This deliciously simple baked fruit medley from Catherine Saxelby and Jennene Plummer's Zest cookbook makes a fabulous finish to festive fare.When stone fruit is in season, Jennene suggests you ring the changes and top a selection of plums, peaches, nectarines and apricots with flaked almonds and bake for 15–20 minutes.

Serves 4–6

¼ cup pure maple syrup
30g/1oz light margarine
1 tbsp brown sugar
1 tsp ground cinnamon
3 green apples, quartered (retain skin and core)
3 pears, quartered (retain skin and core)
200g/7oz dried figs or the softer dessert figs
3 stalks rhubarb, trimmed and sliced
low-fat ice cream to serve

Preheat the oven to 180ºC (350ºF).

Combine the maple syrup, margarine, sugar and cinnamon in a small saucepan. Heat gently, stirring, until melted and well combined.

Arrange the apples, pears and figs in a baking dish. Pour in the syrup and toss gently so the fruit is evenly coated.

Bake for 15 minutes. Add the rhubarb to the dish, stirring in gently so it is coated with syrup. Bake for a further 10–15 minutes until the fruit is tender. Serve warm with a scoop of low-fat ice cream.