Roasted Winter Fruit

This is a simple and delicious recipe that could be spiced up and varied in so many ways, and also one that could be used in many different recipes.  Roasting brings out the sweetness in both fruits and veggies, so roasted fruit relies on its own self for it’s yummy flavor.  Here in my house, half of the fruit went in our mouths before it even made it through the roasting process and the rest didn’t last 5 minutes, but if you have more will power than we did, you could use your roasted fruit as a topping for pancakes or waffles or a filling for crepes, you could eat it over ice cream in the warmer months or under nut cream in the colder months, you could bake it in to muffins or cakes for a rich, sweet treat.  I’m sure there are so many other options, but I’ll let you use your imagination.  This fruit is about Winter Fruits because, well, it’s Winter.  So far, I’ve done bananas on their own and apples and pears together, but I think that many fruits would lend themselves well to roasting – pineapple, mango, peaches, cherries, blueberries, plums, apricots…I haven’t tried, but I would probably keep other berries and grapes for eating fresh.  I used fruit that was getting a little too ripe and that was just fine.  It gets very soft along the way, but if you let it go just a bit longer, it will caramelize and become just a little bit chewy and it will be an absolute treat.

  • 1 piece of fruit per person, sliced or cut into bite-sized chunks
  • coconut oil or ghee to generously coat the bottom of your pan
  • cinnamon
  • vanilla
  • optional – other warming spices such as ginger, cardamom, even cloves, a sprinkling of citrus juice, mint to garnish (or thyme or rosemary for a little contrast)

Heat the oven to 400 degrees.  Find a skillet or oven proof dish with sides that will allow you fit all of the fruit in one layer.  Warm a large skillet over low heat on the stove, so your coconut oil or ghee will melt.  It should easily cover the bottom of the pan.  Sprinkle some cinnamon and vanilla directly over the oil and give it a stir, then add the fruit and stir it again so that it’s coated in the oil.  Now put it in the oven and do not disturb it for 20 minutes.  Take a look, when you can see that it’s starting to brown on the bottoms and any juice that’s left (though there may not be any) has thickened, you can take them out.  Or, if you want them browned on both sides, turn on the broiler and leave them in for another minute or two.  Once removed from the oven, allow the fruit to sit for 10 minutes or so to continue to cook.  Alternatively, you can leave it in the oven after you have turned it off if you want it a little chewier.  Of course, every fruit has a different moisture content, so keep an eye throughout the entire process for sticking.  If the fruit appears to be sticking, try to just loosen it with a spatula and, as a last resort, deglaze the pan with water or a little citrus or other fruit juice.  Enjoy!

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