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What to do
1. Preheat the oven to 200°C (180°C fan-forced).
2. Place the apple, pear, mandarin, lemon juice, cinnamon and boiling water in a deep baking dish. Cover tightly with foil. Bake for 30 minutes or until the fruit is tender.
3. Make the cinnamon yoghurt by combining the ingredients together until smooth. Chill until required.
4. Serve the warm fruit with the pan juices and cinnamon yoghurt, scattered with the toasted pumpkin seeds.
Tip: You can make this up to 1 day ahead of serving. Store the fruit and yoghurt separately in airtight containers in the fridge. Reheat the fruit in a microwave on medium heat for 2–3 minutes to warm
Recipes and images extracted from Keeping It Off by Michelle Bridges, published by Pan Macmillan, available in all good bookstores.
Photographer: Rob Palmer