Roasted Fruit Food

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.

ROASTED FRUIT

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)!

ROASTED FRUIT CINNAMON COFFEE CAKE

Steps:

• For the fruit: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch square baking pan and another pan large enough for the fruit with cooking spray.
• Add the cinnamon sticks to the pan and nestle in the fruit, cut side up. In a small bowl, stir together the butter, syrup, orange zest and juice and vanilla extract and pour over the fruit.
• For the streusel: Mix together the brown sugar, flour, cinnamon, cocoa powder, salt and pecan pieces, if using, in a small bowl. Pour over the melted butter and rub the mixture together with your fingers until crumbly and well combined.
• For the cake: Use a hand or stand mixer fitted with a paddle attachment to cream the butter and sugars together until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and yogurt.
• Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the dry ingredients to the wet and stir just to combine.
• Spread a little less than half of the cake batter into the 9-inch pan. Scatter with half of the streusel mixture then carefully cover with the remaining cake batter. Sprinkle with the remaining streusel.
• Bake the cake and the fruit for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean and the fruit is cooked down and soft. Set aside to cool slightly or all the way to room temperature
• To serve, cut the cake into squares and serve topped with the roasted fruit.

ROASTED STONE FRUITS

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss all the fruits into a snug ovenproof dish or roasting tin. Pour over the Marsala, drizzle over the honey and dot with the butter. Roast for 30 mins until the fruits are juicy and tender but not mushy. Serve warm with their juices, scoops of ice cream and florentines (see Goes well with...).

ROASTED STONE FRUITS WITH VANILLA

Steps:

• Heat oven to 220C/fan 200C/gas 8. Tip the sugar, vanilla pod, cardamom, lime zest and juice into a food processor, then blitz until blended, or mash together using a pestle and mortar. Tip the fruit into a shallow baking dish, then toss in the sludgy sugar.
• Roast for 20 mins until the fruits have softened, but not collapsed and the sugar and fruit juices have made a sticky sauce. Any leftovers will keep in the fridge for up to 2 days.

ROASTED FRUIT COMPOTE

Steps:

• Heat oven to 400 degrees F. Butter 13x9-inch (3-quart) baking dish with 1 tablespoon butter. Place fruit in single layer, cut sides of fruit facing up, in dish. In small bowl, mix Sugar In The Raw, cardamom, ginger, nutmeg and lemon peel. Sprinkle sugar mixture generously over fruit. Drizzle lemon juice over fruit. Bake 20 minutes or until fruit is tender and juices are bubbly. Spoon fruit into 8 dessert dishes and drizzle with some of the roasting juices. Top with spoonfuls of mascarpone.

JAMIE OLIVER'S BAKED FRUIT

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.