OVEN-ROASTED FRUIT
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.
SAGE-ROASTED MARKET FRUIT
Delight in the tastes of your favorite seasonal fruits with this easy dessert from Karen Mordechai of Sunday Suppers.
Provided by Reynolds KitchensR
Categories Reynolds®
Time 30m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Cut 8 (18x18-inch) squares of Reynolds Wrap® Aluminum Foil. Divide fruits evenly onto 4 of the squares and add one tablespoon of butter, 1 tablespoon of honey and 3 sage leaves to each. Center fruit on a sheet of foil.
- Place remaining 4 foil squares on top of and around each collection of fruit to form a "pouch." Double fold top and ends to seal packet, leaving room for heat circulation inside. Bake in oven for 20-25 minutes, until fruit is tender. Open packets carefully by cutting fold with a sharp knife, allowing steam to escape; then open foil packet.
- Set oven to broil. Once ready, return fruit, uncovered, to oven and broil for five minutes, until edges of fruit are beginning to caramelize. Remove from oven and allow to cool before serving.
- Serve warm with a dollop of cold creme fraiche, a sprinkle of sea salt, and additional honey to taste.
Nutrition Facts : Calories 504.7 calories, Carbohydrate 93.2 g, Cholesterol 47.5 mg, Fat 18.1 g, Fiber 12.6 g, Protein 2.4 g, SaturatedFat 11 g, Sodium 222.7 mg, Sugar 72.7 g
ROASTED VEGETABLES WITH SAGE
When I can't decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, potatoes, carrots and butternut squash. It pleases everyone around the table.-Betty Fulks, Onia, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place vegetables in a large bowl. In a microwave, melt butter; stir in remaining ingredients. Add to vegetables and toss to coat., Transfer to a greased 15x10x1-in. baking pan. Roast 35-45 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 122 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 206mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED FRUIT CINNAMON COFFEE CAKE
Provided by Food Network
Categories dessert
Time 55m
Yield 10 to 12 servings
Number Of Ingredients 25
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.
SAGE-ROASTED MARKET FRUIT
Delight in the tastes of your favorite seasonal fruits with this easy dessert from Karen Mordechai of Sunday Suppers.
Provided by Reynolds KitchensR
Categories Reynolds®
Time 30m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Cut 8 (18x18-inch) squares of Reynolds Wrap® Aluminum Foil. Divide fruits evenly onto 4 of the squares and add one tablespoon of butter, 1 tablespoon of honey and 3 sage leaves to each. Center fruit on a sheet of foil.
- Place remaining 4 foil squares on top of and around each collection of fruit to form a "pouch." Double fold top and ends to seal packet, leaving room for heat circulation inside. Bake in oven for 20-25 minutes, until fruit is tender. Open packets carefully by cutting fold with a sharp knife, allowing steam to escape; then open foil packet.
- Set oven to broil. Once ready, return fruit, uncovered, to oven and broil for five minutes, until edges of fruit are beginning to caramelize. Remove from oven and allow to cool before serving.
- Serve warm with a dollop of cold creme fraiche, a sprinkle of sea salt, and additional honey to taste.
Nutrition Facts : Calories 504.7 calories, Carbohydrate 93.2 g, Cholesterol 47.5 mg, Fat 18.1 g, Fiber 12.6 g, Protein 2.4 g, SaturatedFat 11 g, Sodium 222.7 mg, Sugar 72.7 g
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