The trouble with having a tropical vacation in the dead of winter, is that while you return sun-kissed from your holiday destination you begin craving the foods you ate while you were away. Such is the case when Donna-Marie returned from her holiday in the Caribbean in January. Pineapple, mango, coconut and citrus plus any amount of rum suits the bill the right now, especially in the midst of this deep polar freeze. For some reason, we just seem to crave many of these bright flavours at this time year.
But all good vacations must come to an end, so upon her return, she immediately hit the supermarket and gathered up some of her favourite tropical fruits to create a taste of sunshine in her own kitchen. Her trusty cast iron skillet made an appearance for baking. While most people don’t think of a cast iron skillet as a vessel for baking, it actually has several advantages; great heat dispersion, heat retention, a bottom that never warps, it’s oven safe and to top it off – increased dietary iron. Some would even argue that a cast iron skillet can be a key tool in helping beginner bakers become better bakers. Cast iron’s ability to retain heat ensures that fruit desserts like crisps, cobblers and crumbles will be tender and evenly cooked without burning the sugary filling inside.
There’s an effortlessness to cast iron baking and this fresh take on fruit brings out all the robust sweetness of the topics. So while we all might not be able to take a vacation to the Caribbean, let this dessert and a cast iron pan help you get there.