Roasted Fruits In Cider Recipes

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CINNAMON ROASTED PEARS WITH CIDER REDUCTION



Cinnamon Roasted Pears with Cider Reduction image

This is a great way to have a fruit dessert any time of the year. Pears are available year-round and my favorite variety is Bartlett. Use organic honey if you can and leftover wine if you've got it. There are lots of different kinds of cinnamon--just make sure the one you choose is fresh.

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 5

2 cups apple cider
4 ripe but firm medium pears, preferably Bartlett, unpeeled
1/4 cup honey
2 tablespoons light-bodied red wine (Beaujolais would be perfect)
1/2 teaspoon ground cinnamon

Steps:

  • Simmer the cider in a small saucepan until it becomes a thick, golden syrup, about 1 hour. Let cool until ready to serve.(The sauce can be refrigerated for up to 1 week.)
  • Preheat the oven to 400 degrees F.
  • Halve the pears lengthwise, and using melon baller, remove the seeds. Cut the halves in half lengthwise.
  • Combine the honey, wine, and cinnamon in a 9 by 13-inch baking dish. Add the pears and toss to coat. Bake until lightly browned and tender, about 20 to 30 minutes.
  • Serve the pears warm or at room temperature, surrounded by a "swoosh" of cider reduction.

ROASTED VEGETABLE SALAD WITH APPLE CIDER VINAIGRETTE RECIPE - (4.6/5)



Roasted Vegetable Salad with Apple Cider Vinaigrette Recipe - (4.6/5) image

Provided by ruthg

Number Of Ingredients 22

APPLE CIDER VINAIGRETTE:
1 pound parsnips, peeled and cut lengthwise
1 pound carrots, peeled and cut lengthwise
1 pound small golden beets, peeled and coarsely chopped
10 to 12 garlic cloves
1 cup frozen pearl onions, thawed
1 pound small brussels sprouts, trimmed and halved
3 fresh rosemary or thyme sprigs
3 small bay leaves
3 tablespoons butter, melted
1 1/2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 head radicchio, separated into leaves
3/4 cup extra virgin olive oil
1/4 cup apple cider
1/4 cup apple cider vinegar
2 tablespoons shallot, finely chopped
1 tablespoon whole grain Dijon mustard
1 tablespoon honey
1 1/2 teaspoons kosher salt
1 teaspoon fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 425°. Divide first 8 ingredients between two aluminum foil-lined jelly-roll pans. Drizzle with butter and oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces. Season with salt and pepper. Bake both pans at 425° for 20 minutes, placing 1 pan on middle oven rack and 1 pan on lower oven rack. Rotate pans front to back, and top rack to bottom rack. Bake 20 to 25 more minutes or until vegetables are tender. Gently loosen vegetables, and add salt and pepper to taste. Cool completely (about 20 minutes). Discard herb sprigs and bay leaves. Place vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours to 2 days. To serve, let vegetables stand 20 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat. Arrange radicchio leaves on a serving platter; top with roasted vegetables. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette. APPLE CIDER VINAIGRETTE Combine all ingredients in a glass jar with a tight-fitting lid. Cover with lid, and shake well. Shake jar again just before serving. MAKE-AHEAD: Store roasted vegetables in a zip-top plastic freezer bag or an airtight container in the fridge. Before serving, return to room temperature and check seasoning. This can be done three days ahead.

ROASTED PEARS AND DRIED FRUIT



Roasted Pears and Dried Fruit image

This fruity dessert is light enough to serve after any meal.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Time 1h

Number Of Ingredients 9

2/3 cup apple cider
3 tablespoons light-brown sugar
2 tablespoons unsalted butter, melted
3 firm Bartlett pears, cored and cut into 8 wedges each
3/4 cup dried cherries
3/4 cup pitted prunes
Zest of 1 lemon, removed in wide strips with a vegetable peeler
1/2 lemon, juiced
1/3 cup reduced-fat sour cream

Steps:

  • Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, whisk together apple cider, 2 tablespoons sugar, and butter. Add pears, dried cherries, prunes, and lemon zest and juice; toss to combine.
  • Cover with aluminum foil, and bake 15 minutes; remove foil and continue to bake, tossing once, until fruit is tender and beginning to brown, 20 to 25 minutes more.
  • In a small bowl, whisk together sour cream and remaining tablespoon sugar. Serve warm, or at room temperature, with sweetened sour cream.

Nutrition Facts : Calories 357 g, Fat 8 g, Fiber 6 g, Protein 3 g

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