ROASTED FRUIT
About 4 servings
Use a combination of the fruits below for a roasted fruit “salad” that can be eaten on its own, over ice cream, or with a cheese plate.
Preheat the oven to 375°F. Prepare one of the following fruits for roasting:
- 1 pound cherries, pitted, hulled strawberries (halved if large), or halved figs
- 6 apricots or 3 peaches, nectarines, or large plums, halved, pitted, and sliced
- 3 ripe pears, quartered and cored
- 1 pound rhubarb, cut into 2-inch lengths
- 1 pound grapes
Toss the fruit in a baking dish with:
- ¼ cup sugar or honey
- (Finely grated zest of 1 lemon or orange)
- (Scraped seeds and pod from ½ vanilla bean, split lengthwise)
- (A few herb sprigs such as thyme or rosemary)
Spread the fruit in an even layer and roast, stirring every 15 minutes, until tender, juicy, and caramelized, about 30 minutes for tender fruits like strawberries and apricots, and up to 40 minutes for firm fruits such as pears. If desired (and you did not use the vanilla bean), stir in:
- (1 teaspoon vanilla or 1 tablespoon liqueur)
Serve warm, at room temperature, or chilled. If desired, top with:
- (Chopped toasted almonds, hazelnuts, or walnuts)