For a lighter, yet flavor-packed seasonal dessert, you'll want to bookmark this recipe for easy fall hosting

This bay and cinnamon baked fruit dish couldn’t be a simpler or more beautiful conclusion for a fall menu – apples, pears and quinces slowly baked with honey, citrus, and warm spices until tender and fragrant. Serve with custard, whipped cream, or ice cream.

Ingredients (Serves 6 - 8)

• 4 small quinces
• Juice of ½ lemon
• 1 ¾ oz (about 3 ½ Tbsp / 50 g) butter, plus extra for greasing
• 6 Tbsp blossom honey
• 3 bay leaves
• 6 whole black peppercorns
• Juice and grated zest of 1 large orange
• 1 cinnamon stick
• 2–3 pears
• 2–3 apples
• Ice cream, custard, or whipped cream, to serve

The Homes & Gardens Method

• Preheat oven to 350°F (180°C). Grease a large baking dish (we like this Staub ceramic baking dish set from Amazon) with butter.
• Halve the quinces and quarter if large, leaving the core intact. Hollow out the seedy section with a small knife, removing any seeds as best you can. Toss with lemon juice to prevent browning. Put quinces in the dish, cut side down.
• Dot the quinces with butter and drizzle with honey. Add bay leaves, peppercorns, cinnamon stick, and the orange juice and zest.
• Quarter or halve the pears and apples (depending on size), leaving the cores intact. Tuck them into the dish with the quinces.
• Add a splash of water (about 2–3 Tbsp). Cover tightly with foil and bake for 40 minutes.
• Uncover and bake for another 40–50 minutes, until the quinces are completely soft and the fruit is caramelized and golden.
• Serve warm with ice cream, custard, or whipped cream. Don’t forget to spoon over the syrupy juices and scatter the bay leaves and whole peppercorns over for a rustic presentation. These rustic ceramic bowls from Amazon are perfect for serving in.

For a more indulgent dessert with a pastry base and frangipane filling, try this pear, honey, bay and almond tart recipe. Also delicious served with cream or custard.