Sugar Roasted Plums And Apricots Recipes

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ROASTED FRUIT CINNAMON COFFEE CAKE



Roasted Fruit Cinnamon Coffee Cake image

Provided by Food Network

Categories     dessert

Time 55m

Yield 10 to 12 servings

Number Of Ingredients 25

Cooking spray
2 cinnamon sticks
8 ripe peaches, nectarines and/or plums, halved and pitted
2 tablespoons unsalted butter, melted (28 grams)
2 tablespoons maple syrup (30 milliliters)
1 orange, zested and juiced
1 teaspoon vanilla extract
1/2 cup brown sugar (100 grams)
6 tablespoons all-purpose flour (50 grams)
1 tablespoon cinnamon
1 tablespoon cocoa powder
1/2 teaspoon kosher salt
3/4 cup chopped pecans, optional (95 grams)
1/4 cup unsalted butter, melted (56 grams)
1/2 cup unsalted butter, room temperature (112 grams)
1/2 cup granulated sugar (100 grams)
1/2 cup brown sugar (100 grams)
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup full fat plain or vanilla yogurt (250 milliliters)
2 cups all-purpose flour (270 grams)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt

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



Roasted stone fruits image

Bake peaches, nectarines and apricots in Italian Marsala wine, honey and butter and serve warm with ice cream

Provided by Sarah Cook

Categories     Dessert, Dinner

Time 45m

Number Of Ingredients 6

3 peaches , halved, stoned and cut in chunky wedges
3 nectarines , halved, stoned and cut in chunky wedges
6 apricots , halved and stoned
400ml marsala
2 tbsp honey
50g butter

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...).

Nutrition Facts : Calories 174 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium

SPICY OVEN-ROASTED PLUMS



Spicy Oven-Roasted Plums image

Several years ago I was looking for a recipe to take advantage of our bumper crop of plums, and came across a recipe similar to this. After tweaking a bit, I have come up with a very versatile version that my family and friends love. Season with ground white pepper and use it as a side dish for pork or chicken. Sprinkle with toasted almonds and spoon it over vanilla bean ice cream, angel food, or pound cake for dessert! Play around with the spice combination by adding cloves, allspice, or cayenne. Be adventurous!

Provided by JJOYB53

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 35m

Yield 4

Number Of Ingredients 8

4 plums, halved and pitted
½ cup orange juice
2 tablespoons packed brown sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon cumin
⅛ teaspoon ground cardamom
¼ cup toasted slivered almonds

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.
  • Place the plums, cut-side up, in a single layer in the baking dish.
  • Whisk together the orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over the plums.
  • Bake in preheated oven for 20 minutes, or until plums are hot and the sauce is bubbly. Top with toasted almonds, if desired (see Cook's Note).

Nutrition Facts : Calories 112.7 calories, Carbohydrate 19.1 g, Fat 3.7 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 3.1 mg, Sugar 16 g

SUGAR-ROASTED PLUMS



Sugar-Roasted Plums image

Serve these plums over country-style toast or vanilla ice cream for an easy fall dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Number Of Ingredients 5

4 plums, halved and pitted
4 tablespoons unsalted butter, cut into small pieces
3 tablespoons light-brown sugar
6 strips orange zest (1/2 by 3 inches each), plus 1/4 cup fresh orange juice
Coarse salt

Steps:

  • Preheat oven to 400 degrees. Arrange plums, cut side down, in a medium ovenproof skillet or baking dish. Sprinkle butter, sugar, orange zest, and pinch of salt over plums. Roast until very tender but still intact, 40 to 45 minutes. Pour orange juice over top; swirl to incorporate. Serve warm.

Nutrition Facts : Calories 175 g, Fat 12 g, Fiber 1 g, Protein 1 g

APRICOT-PECAN SUGARPLUMS



Apricot-Pecan Sugarplums image

We deliver these fast and easy sweets to an assisted living home during the holidays and the residents love them! We also layer the ingredients in a canning jar, attach an instruction card around the lid and give the festive jars as gifts. These no-bake treats look beautiful in individual cookie tins, too! -Mandy Nall, Montgomery, Alabama

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 dozen.

Number Of Ingredients 8

1/2 cup packed dried apricots
1/2 cup chopped pecans
1/4 cup sweetened shredded coconut
1/4 cup golden raisins
1/4 cup packed dried figs
3 tablespoons orange juice
1/4 teaspoon almond extract
1/4 cup coarse sugar

Steps:

  • Place the first 7 ingredients in a food processor; pulse until mixture just comes together. Shape mixture into 1-in. balls; roll in sugar. Store between layers of waxed paper in an airtight container in the refrigerator.

Nutrition Facts : Calories 42 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.

SPICY ROASTED PLUMS (DIABETIC)



Spicy Roasted Plums (Diabetic) image

Another delicious recipes that will please diners whether or not they are diabetic. With a few ingredients, plums are transformed into an elegant and flavorful dessert. This recipe comes from a special publication from Diabetic Living.

Provided by justcallmetoni

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 medium red plums or 6 medium purple plums
1/2 cup unsweetened pineapple juice or 1/2 cup apple juice
3 tablespoons packed brown sugar (divided)
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/8 teaspoon cumin
1 pinch nutmeg
1/3 cup light sour cream or 1/3 cup nonfat sour cream
2 tablespoons slivered almonds
cooking spray

Steps:

  • Preheat oven to 450 degrees. Prepare a two-quart baking dish with a good cooking of cooking spray.
  • Prepare plums by slicing in half and removing pits. Place in the baking pan cut side up.
  • Combine juice, 2 tablespoons of brown sugar and the spices in a small bowl. Drizzle spiced juice over the plums.
  • Bake the fruit for 20 minutes or until the plums are tender. Note that actual cooking time will vary according to the ripeness of the fruit.
  • While the fruit is baking, toast the almonds lightly in a dry non-stick skillet. Just a minute or so until the nuts just begin to release their aroma and take on a bit of color.
  • In a small bowl combine the sour cream with the last tablespoon of brown sugar.
  • Place plum halves in a serving bowl. Dot with sour cream and sprinkle of almonds.

Nutrition Facts : Calories 99.2, Fat 2.7, SaturatedFat 0.9, Cholesterol 4.5, Sodium 11.6, Carbohydrate 18.6, Fiber 1.4, Sugar 15.4, Protein 1.5

ROASTED FRUIT



Roasted Fruit image

This is not even really a recipe but a technique. I use this with every sort of fruit imaginable. You can serve it warm over ice cream and cakes or cold over creme brulée (mmm). This is an easy, make ahead, whenever sort of dish. Use the fruits in season and you'll be pleasantly surprised. The recipe below is more exact but this is a recipe from the school of 'handfuls'. A handfull of fruit and a handful of sugar are all you need.

Provided by Desree42

Categories     Dessert

Time 10m

Yield 5 serving(s)

Number Of Ingredients 3

3 whole peaches
1/2 cup sugar
lemon juice, to taste

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)!

Nutrition Facts : Calories 100.3, Fat 0.1, Carbohydrate 25.6, Fiber 0.9, Sugar 24.9, Protein 0.5

BROWN SUGAR PAVLOVA WITH FRUIT



Brown sugar pavlova with fruit image

Delight guests at your next summer gathering with this brown sugar pavlova topped with passion fruit, strawberries, raspberries and pineapple

Provided by Jane Dunn

Categories     Dessert

Time 1h20m

Number Of Ingredients 12

150g light brown soft sugar
150g golden caster sugar
6 medium egg whites (about 180g)
1 tsp vanilla extract
1 peach, destoned and sliced
150g raspberries
150g strawberries, hulled and quartered
130g pineapple chunks
2 passion fruits, halved and seeds scooped out
450ml double cream
2 tbsp icing sugar
1 tsp vanilla extract

Steps:

  • Heat the oven to 150C/130C fan/gas 2 and line two large baking trays with baking parchment. Using a 900g loaf tin as a template, trace two rectangles onto the parchment. Turn it over. Sift both the sugars into a large bowl (use a spoon to push it through). Whip the egg whites on low speed in a stand mixer or with an electric whisk until small bubbles form. Turn the speed up to medium and whisk to stiff peaks. Add the sugar mix, 1 tbsp at a time, whisking between each addition until all the sugar has been added. Drop in the vanilla. Whisk for 3-4 mins more until the meringue is smooth (not grainy) - test it between your fingertips.
  • Spoon the meringue into a piping bag fitted with a star nozzle, and pipe it over the parchment using the templates so you have two meringue rectangles. Use a skewer to create more swirls, if you like. Bake for 50 mins-1 hr until crisp, then turn off the oven. Leave to cool inside.
  • To decorate, whisk the cream, icing sugar and vanilla extract to soft peaks using an electric whisk. Place one meringue on a serving board, then pipe or spoon over half the cream. Layer over half the fruit, top with the second meringue, then the rest of the cream and the remaining fruit. Best eaten on the day it's made, but will keep chilled for up to two days.

Nutrition Facts : Calories 387 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 37 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

ROASTED FRUIT COMPOTE



Roasted Fruit Compote image

Peach, plum, and apricot halves are topped with a sweet and spicy sugar mixture and baked until tender.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 40m

Yield 8

Number Of Ingredients 11

1 tablespoon soft butter
4 ripe firm peaches, peeled, halved, pitted
4 ripe firm plums peeled, halved, pitted
4 ripe firm apricots peeled, halved, pitted
½ cup Sugar In The Raw®
½ teaspoon ground cardamom or cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon grated lemon peel
3 tablespoons fresh lemon juice
Mascarpone cheese

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.

Nutrition Facts : Calories 168 calories, Carbohydrate 23.6 g, Cholesterol 21.3 mg, Fat 8.1 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 20 mg, Sugar 22.2 g

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