Recipe: Oven-Roasted Fruit

Cookbook

Oven-Roasted Fruit

Serves 8

Oven-Roasted Fruit This is a wonderful and versatile dessert. I love to serve it warm with a dollop of crème fraîche, but it is also delicious at room temperature over vanilla ice cream or on a slice of Lemon Cake (see book). My friend Johanne Killeen made a dessert like this at her romantic house in Provence, and I couldn't wait to get home to make it, too.

6 peaches, pitted and cut into eighths
6 plums or Italian prune plums,
pitted and halved or quartered
1/2 cup sugar
2 cups fresh raspberries
2 tablespoons orange juice

Preheat the oven to 450 degrees.

Place the peaches and plums snugly in a single layer, cut-side up, in two glass or porcelain ovenproof baking dishes. Sprinkle with the sugar, and then add 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 the orange juice. Serve warm, at room temperature, or chilled.

Note:
You can use all kinds of soft fruit: figs, nectarines, papaya, mango, blueberries, or blackberries.

Buy the Book!

Barefoot Contessa Parties!
By Ina Garten
Clarkson Potter/Publishers, April 2001
Hardback, $32.50
264 pages, color photographs throughout
ISBN: 0-609-60644-1
Recipe reprinted by permission.