Autumn fruit salad

1. Roughly chop walnuts. Place them in the pan and switch on medium level. Toast the nuts, stirring continuously, until they begin to release their aroma.

2. Add sugar to the pan and continue to caramelize. Put the nuts on a plate, mix with cinnamon and let them cool.

3. Squeeze juice from the lemon and whisk it together with the maple syrup in a bowl.

4. Wash the pears, quarter them, remove the cores and cut them into small pieces. Cut the grapes in half.

5. Halve the plums, remove the pits and cut them into slices.

6. Fillet the grapefruit by cutting off the peel, including the white pith. Use a sharp knife to cut out the fillets between the membranes.Collect any juice that comes out and add to the lemon sauce. If needed, halve the grapefruit fillets.

7. Mix all the prepared fruit with the lemon sauce and gently fold in the raisins.

8. Allow the fruit salad to marinate for approx. 30 minutes before serving and then top it with the walnut crunch.