Roasted autumn fruits, pancakes and boozy cream

Method

1. For the roasted fruit, put the sugar, water, wine, cloves, star anise and honey into a pan, heat to dissolve the sugar then bring to the boil. Lower the heat to a simmer.
2. Peel and quarter the quince and cut out the seeds. Add the quince pieces to the syrup and poach for 1 hour. Peel, quarter and core the pears, add to the quince and poach for a further 20 minutes.
3. Meanwhile, preheat your oven to 180°C. Peel the apples, cut each one into 6 wedges and remove the core and pips. Using a slotted spoon, lift the quince and pear pieces out of the syrup and place on a baking tray. Add the lemon juice to the poaching syrup. Add the apples to the tray then pour on 200ml of the poaching syrup. Roast in the oven for 25 minutes. Quarter the figs, place in an ovenproof pan and pour on about 100ml of the poaching syrup. Roast in the oven (alongside the other fruit) for 20 minutes, then add the blackberries and roast for a further 5–8 minutes.
4. For the pancake batter, put the flour, sugar and salt into a large bowl. Combine the milk, eggs and brandy in another bowl, then whisk into the dry ingredients to make a smooth batter. Whisk in the melted butter.
5. To cook the pancakes, heat a large non-stick (or proved) pan. Add a drizzle of oil, then wipe out the excess with kitchen paper, leaving just a film on the pan. Pour in a ladleful of the batter and tilt the pan to spread it around in a thin layer. Cook for 1–2 minutes until golden at the edges, then flip the pancake and cook for a minute on the other side. Transfer to a warmed plate and repeat with the rest of the batter, stacking the cooked pancakes interleaved with baking parchment; keep warm.
6. Whisk the cream and icing sugar together in a bowl until thick, then add the brandy and fold this mixture into the mascarpone. Set aside.
7. To serve, arrange the pancakes and fruit on warmed plates or a platter and spoon over some of the poaching syrup. Serve with the cream.