Oven Roasted Fruit Recipes
ROASTED FRUIT
Roasting peaches, plums, and nectarines releases their juices and creates a nice sauce for this herb-scented dessert. You could also add apricots.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
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.
Nutrition Facts : Calories 15 g, Fat 6 g, Fiber 2 g, Protein 1 g
MARY'S BAKED FRUIT
Steps:
- In a greased 13-in. x 9-in. baking pan, starting at the 9-in. end, arrange rows of fruit in the following order: half of the apricots, pears and plums, all of the peaches, then remaining apricots, pears and plums. , Drain pineapple, reserving 1/2 cup of juice. Lay pineapple over fruit in pan. In a saucepan, combine the pineapple juice, brown sugar, butter, cinnamon and cloves. Cook and stir until sugar is dissolved and butter is melted. Pour over fruit. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 145 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 17mg sodium, Carbohydrate 36g carbohydrate (32g sugars, Fiber 2g fiber), Protein 1g protein.
OVEN-ROASTED FRUIT WITH CARAMEL SAUCE
Steps:
- Place the dried fruit and raisins in a heatproof bowl and cover with boiling water. Allow to stand for 30 minutes, or until the fruit has plumped. Drain off all the soaking liquid, reserving 1 cup.
- Place the fruit and the reserved soaking liquid in a large saucepan. Add the wine, ginger, cloves, star anise, and cinnamon stick, place over medium heat, and bring to a boil. Immediately lower the heat to a low simmer, cover, and simmer for about 15 minutes, or until the fruit is quite soft. Remove from the heat and drain well, discarding the spices.
- Meanwhile, preheat the oven to 450 degrees F.
- Lightly butter a baking sheet. Spread the poached fruit and the nuts out on the baking sheet, leaving space between the fruit. Brush the tops with the melted butter. Roast for 10 minutes, or until the fruit is just beginning to color. Serve in individual bowls, drizzled with caramel sauce.
- Combine the brown and granulated sugars with 1 cup cold water in a heavy medium saucepan over medium heat and bring to a boil. Boil for 12 minutes, or until the syrup is a rich caramel color, brushing down the sides of the pan with a wet pastry brush from time to time to dissolve any sugar crystals that form.
- Taking care as the syrup may bubble over, whisk in the corn syrup, lemon juice, and vanilla and bring to a simmer. Carefully whisk in the cream, bring to a boil, and boil gently for 10 minutes, or until the sauce is thick. Whisk in the butter and serve hot.
JAMIE OLIVER'S BAKED FRUIT
Jamie Oliver via Toronto's STAR newspaper. Serve with vanilla icecream, whipped cream, or yogurt cheese sweetened with a little maple syrup.(I liked my still-warm plums, nectarines and bananas with just a drizzle of brandy over-the-top.)
Provided by Gerry sans Sanddunes
Categories Dessert
Time 17m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 425*F Using a food processor, combine vanilla pod and sugar.
- Wash fruit.
- Halve and remove pits from plums, nectarines, peaches and apricots, if using, and peel bananas and cut into chunks.
- Place fruit in a single layer on baking sheet (s).
- Sprinkle with about 1/2 cup of vanilla sugar.
- (Store leftover vanilla sugar in an airtight container.) Bake fruit 10-15 minutes, or until fruit is soft but still holds its shape.
- Serves 8-10.
Nutrition Facts : Calories 96.8, Carbohydrate 25, Sugar 25
ROASTED FRUIT
This is not even really a recipe but a technique. I use this with every sort of fruit imaginable. You can serve it warm over ice cream and cakes or cold over creme brulée (mmm). This is an easy, make ahead, whenever sort of dish. Use the fruits in season and you'll be pleasantly surprised. The recipe below is more exact but this is a recipe from the school of 'handfuls'. A handfull of fruit and a handful of sugar are all you need.
Provided by Desree42
Categories Dessert
Time 10m
Yield 5 serving(s)
Number Of Ingredients 3
Steps:
- Portion your fruits into the desired shapes, generally wedges.
- In a bowl place your fruit and toss with sugar to *coat*.
- This may require more or less sugar depending on the ripeness of your fruit.
- You do NOT want lost of extra loose sugar.
- Lay your fruit out on a pan (it doesn't have to be neat) and bake in an 350°F oven until fruit is soft and cooked through.
- The sugar and juices will have combined to make a syrup.
- *NOTE *Any fruit or berry can be used in this recipe.
- Keep in mind than an apple will take longer than a berry, so adjust the times accordingly.
- Mixing fruits can lead to pleasant surprises as the colour combine nicely and the flavour interactions are great (try blueberries and peaches)!
Nutrition Facts : Calories 100.3, Fat 0.1, Carbohydrate 25.6, Fiber 0.9, Sugar 24.9, Protein 0.5
OVEN-ROASTED FRUIT
I got this from one of the Barefoot Contessa's cookbooks. She is one of my favorite cooks and everything she makes is very elegant and simple. I have been making this for awhile now and it is a great treat for when the fruit is in season.
Provided by DebbiF
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 156.6, Fat 0.7, Sodium 0.5, Carbohydrate 39, Fiber 5.1, Sugar 33.6, Protein 1.9
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