Roasted Fruit Recipes

ROASTED STONE FRUIT

Steps:

• Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and spices.
• In another bowl, toss the fruit with the vanilla, and orange juice.
• In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly with sugar and spices.
• Roast for approximately 20 minutes or until the fruit is fork tender.
• Serve the roasted fruit over vanilla bean ice cream accompanied by a shortbread cookie. You could also serve fruit with fresh whipped cream or creme fraiche and use it as a filling or topping for crepes.
• Roasted Fruit Variations:
• Peaches and Cream: Roast peaches with cinnamon and nutmeg. Serve with sweetened cream in between sliced buttermilk biscuits.
• Cranberry-Pear Walnut: Roast 4 sliced Anjou or Bosc pears with 3/4 cup fresh or frozen cranberries. Substitute the brown sugar for white sugar and add cinnamon. After the pears are roasted top with toasted walnuts.
• Vanilla-Roasted Nectarines: Roast the nectarines seasoned with cardamom and slightly increase the vanilla extract. Serve with creme fraiche that has been sweetened with honey and vanilla.

OVEN-ROASTED FRUIT

Steps:

• Preheat the oven to 450 degrees F.
• Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes. Sprinkle with the sugar, and then top with the raspberries. Bake for 20 to 25 minutes, until tender.
• Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.
• Remove from the broiler and sprinkle with orange juice. Serve warm, at room temperature, or chilled.

ROASTED FRUIT WITH BROWN SUGAR

Steps:

• Place the fruit in a well buttered oven proof dish, sprinkle with brown sugar and place in a preheated 400 degree oven for 30 to 45 minutes. Remove, let cool slightly, mix well to incorporate all the flavors together, serve. Vanilla ice cream or creme fraiche on the warm fruits would be a great final touch.

ROASTED FRUIT

Steps:

• Preheat oven to 400 degrees. Prick skins of 2 peaches, 2 nectarines, and 2 plums with a fork, then quarter and pit. In a 9-by-13-inch roasting pan, toss fruit with 2 sprigs fresh rosemary, 2 to 3 tablespoons sugar (depending on sweetness of fruit), 2 tablespoons unsalted butter, cut into pieces, and 1 tablespoon fresh lime juice.
• Roast fruit until fork-tender, 15 to 20 minutes. Discard rosemary.
• Serve fruit warm with a dollop of mascarpone cheese.