Roasted Fruit Kheer

• 2 medium honey crisp or other apples (400 g) peeled and finely diced into 1/4 inch pieces
• 1 medium Bartlett pear (200 g), peeled and finely diced into 1/4 inch pieces
• 2 tbsp golden brown sugar
• 2 tbsp unsalted butter, cut up
• 370 ml can evaporated milk
• 1/4 tsp saffron
• 3 tbsp sugar
• 1/4 tsp cardamom powder

Preheat oven to 450F. Toss apples and pear with brown sugar and butter in large bowl. Spread in single layer on rimmed baking sheet or ovenproof dish. Bake 30 minutes until fruit is soft and lightly browned on top. Drain fruit, cool to room temperature and reserve.

Place evaporated milk in heavy saucepan. Add saffron and sugar. Bring to a boil over high heat, stirring frequently. Turn off heat, cool 5 minutes. Add reserved fruit and mash lightly to blend into kheer. Mix in cardamom powder, transfer to bowl, cover and chill.

Serves four.