Step 1

Preheat the oven to 180°C and lightly grease a large baking tray.

Step 2

Slit the skin of each apple from top to bottom. Halve pears, core with a melon baller and rub with the lemon.

Step 3

Arrange pears and apples in a roasting pan. Dot with butter, scatter with sugar and pour over wine or water. Bake for 35 minutes.

Step 4

Add figs and mandarins or oranges to the tray and bake for a further 10 minutes or until mandarins have softened slightly.

Step 5

Meanwhile, for the cream, place the yoghurt in a shallow bowl and scatter with sugar. Leave for 15 minutes to dissolve sugar, then swirl through the yoghurt.

Step 6

Using a slotted spoon, divide the baked fruit among serving plates or bowls. Scatter with blueberries, then drizzle over the warm juices from the roasting pan. Add a dollop of butterscotch cream to each and serve drizzled with the juices.