Two Spoonfuls: I’m Roasting!
For this week’s Two Spoonfuls post I’m setting Alton and his chapter on water aside. Instead, I’m going to share a delicious dessert that Josh and I have been enjoying all summer. It’s for Roasted Fresh Fruit. Yeah, I know what you’re thinking: “Roasted?? What, it’s not hot enough for you in Seattle, Jenn?!?” I know. We are having record temperatures here in the Northwest. But that just shows you how good this recipe is – I’m actually willing to turn on the oven in the midst of this heat. So if I can do it here – then you can certainly make this where you are*!
(*Residents of Death Valley excepted.)
I’m using a modified recipe from Everyday Food: Great Food Fast. I really like this cookbook. Normally I don’t mind recipes that have loads of ingredients and take a while to make. But sometimes you just don’t have half a day to cook, and you just want something good, fast.
There are many recipes on the internet for roasting fruit, and all are open to tweeking by the home cook. Don’t like peaches? Then don’t roast them. Want to see what a pluot tastes like? Throw it in! You can modify this basic recipe to include many of your favorite summer fruits.
Here I’ve used: Peaches, Red Plums, Black Plums, Nectarines and Pluots.
(Note: This is a great recipe for salvaging bruised fruit or fruit that’s gone a little soft. Don’t throw it out – roast it!)
I use fresh rosemary from our yard. The recipe calls for 2 sprigs of rosemary. I take the leaves off of the stems (just run your fingers down the length of the stem from top to bottom and they’ll fall right off) and mix them right into the fruit.
The recipe calls for 2T. unsalted butter and 2-3T. sugar. The last time I made this recipe I forgot to add the sugar – and Josh said he liked it even better! So you can play around with how much sweetness you add to this dish, another plus.
Also add 1T. fresh lime juice. Did you know that if you gently roll a lemon or lime against your counter top (press down just a little as you roll), it will give more juice? I’ve also read that you can microwave lemons and limes briefly and they’ll produce more juice as well.
Mix everything together in a roasting pan and roast in a 400 degree oven for 15-20 minutes until the fruit is tender and there is lots of juice in the pan. I usually give the fruit a stir about half way through.
Let cool for a bit and serve over your favorite frozen yogurt or icecream.
Usually I use 1 of each fruit and that makes just enough for Josh and I. This time, I made a bigger batch. I’m going to try keeping it in the fridge and warming it slightly in the microwave for desserts over the weekend.
Here are some other Roasted Fruit variations:
1.) From Ina
2.) From Rachael Ray
3.) From Giada De Laurentiis
Hope you’re all enjoying the fruits of summer!
Jenn : )