Preheat the oven to 180°C.
Combine the reserved fruit juices and add the ground cinnamon. Bring to a simmer in a small saucepan over a medium heat. Combine the fruit in a small roasting tray and pour the warmed, reserved juice on top.
Bake the fruit for 10-15 minutes until warmed through. Remove and spoon into serving bowls, spooning some of the juice on top. Garnish with the julienned lemon zest before serving.