Roasted fruit or baked fruit is revelatory. When you combine late summer stone fruits, grapes and figs with thyme, date syrup or honey, pomegranate molasses, and a splash of port - then bake it - the result is magical.
Another great recipe using roasted fruit is my strawberry shortcake with roasted strawberries and also roasted grapes.
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Jump to:
- The story behind creating this roasted fruit recipe
- Why you will LOVE this recipe
- Ingredients and substitutions
- Let's make roasted fruit step-by-step!
- Beth's expert tips and shortcut suggestions
- FAQs about roasted fruit
- How to serve baked fruit
- More recipes that use pomegranate molasses
- Roasted Fruit with Date Syrup and Pomegranate Molasses
The story behind creating this roasted fruit recipe
So many years of writing, thinking, and talking about food nearly every day has transformed me. I've always been adept at menu planning - matching flavors of the main course to sides and to the preferences of the diners, all while factoring in logistics of preparing multiple dishes at the same time. But I used to be a slave to the recipes that I found, assuming whoever wrote them had to know more about recipe rendering than I did, so I better not mess with it.
I still believe that many recipes should be prepared, for the first time, as they are written, knowing how much effort and expertise the author put into creating it. But now I also know that a recipe can be a springboard for change to suit your own palate or maybe just to use up an overflowing fruit basket.
It's liberating to veer off the road occasionally. You may reach a dead-end, waste a bit of time, and have to turn around but sometimes you find another path that's just as lovely as the original route.
Why you will LOVE this recipe
- Inspired by a roasted fig recipe from David Lebovitz when I created this dish, you will be equally enchanted by the sensuous scent of orange and thyme perfuming the fruit as I was.
- The use of date syrup (or honey) combined with pomegranate molasses and port adds so much depth of flavor and creates a sauce you'll want to drink! But instead, you should drizzle it with wild abandon on your yogurt or ice cream.
- While the photos show this dish with my late summer fruit - plums, peaches, figs and grapes - you can morph the content as the fruit offerings change. Add in dried fruits and firmer apples and pears, for example. Even some winter citrus!
- Think of this recipe as a crisp without a topping. I grew up eating stewed fruit - cooked in a pot with a bit of juice or water added and some sugar and honey. A real comfort food that my daughter now relishes just as much I do. But the idea of elevating that concept by roasting the fruit captured my attention and elevates the result.
Ingredients and substitutions
- Fresh fruit: Obviously some of the fruit I show in this picture will not be available year round. Or during the same time of year depending on where you live. So use your creativity to substitute in some dried fruits, off-season stone fruits that will taste good once baked, firmer apples or pears, and how about dried figs instead of fresh.
- Date syrup: If you don't have date syrup, honey works perfectly but if you've never tried date syrup, I encourage you to order some and give it a try!
- Pomegranate molasses: Make it yourself or buy a bottle. It's a great addition from appetizers through desserts. I promise you'll love it.
- Port: If you don't have any ruby port, try a red wine, preferably one with some depth and body. So not a super light pinot - more like a big zinfandel, cabernet or hearty blend.
Let's make roasted fruit step-by-step!
(Printable recipe card is at the end of the post with ingredients, measurements and step-by-step instructions. This section includes more and larger pictures and high level explanations of the process.)
Jump to Recipe CardThis is a really simple recipe with a big flavor payoff!
1. Prepare all the fruit and add it to the baking dish.
2. Pour the mixture of pomegranate molasses, date syrup or honey, port, brown sugar and orange zest over the fruit mixture. Add the fresh thyme and cover with foil.
Bake at 400°F for 10 minutes, loosen but don't remove the foil, bake for 10 minutes more. Then remove the foil and slosh some of the juices over the fruit on top and bake for about 5 - 7 minutes more. You'll see the fruit just starting to brown on the edges and the juices in the roasting pan will be bubbling. Fruit should be soft but still intact.
Beth's expert tips and shortcut suggestions
- I have used convection setting and regular to roast this. If you use convection, reduce the temperature to 375° to get approximately the same cooking times.
- Every oven is a little bit different so use visual cues to know how your fruit is coming along. You're looking for the juices to have emerged and to start vigorously bubbling. Fruit should still be intact - we are not trying to make a compote where the fruit dissolves almost to jam stage.
- Remember to have fun with the fruit choices based on the season, even including dried fruit into the mix.
FAQs about roasted fruit
Any firm fruit or fruit with a pit will be a good candidate. As the summer stone fruits and fall figs disappear, think about firm apples and pears and even dried fruits. I haven't tried this yet, but quince, which are only edible when cooked, could be a great addition. Just have to get the size right so they cook in a similar time as the rest of the fruits.
Absolutely. Figs are one of the best examples where the dried version will work beautifully. Think also about dried cranberries, raisins, cherries, apricots, peaches, and prunes! Give the underrated prune a shot at stardom here! Remember they were plums!
I store in an air-tight container in the refrigerator for up to five days but unless you make a double batch, it won't last that long!
How to serve baked fruit
My favorite way to eat this roasted fruit is on yogurt or ice cream or just straight up as is! I also love it with cottage cheese, ricotta cheese or farmer's cheese.
If you celebrate the Jewish holidays, this is a perfect dish to prepare for breaking fast after Yom Kippur. You can make it ahead, it uses honey which is symbolic for a sweet new year, and it would be a lovely side dish to serve with an all dairy meal like blintzes or bagels, lox, and cream cheese. Also perfect for your dessert table, sitting beside a luscious honey or apple or pear cake.
More recipes that use pomegranate molasses
- Roasted Grapes
- Roasted Butternut Squash Soup with Pomegranate Molasses and Dukkah
- Pressure Cooker Brisket with Pomegranate Molasses
- Pomegranate Molasses Cocktail: Minty Pomegranate Mule
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Roasted Fruit with Date Syrup and Pomegranate Molasses
Beth LeeIngredients
- 1 teaspoon extra virgin olive oil bonus points if you have orange olive oil!
- 14 - 18 fresh figs about 1 lb - any type you have, stem removed and halved from stem end
- 1-2 pluots or plums sliced into 4 to 6 pieces
- 1-2 peaches or nectarines sliced into 8 pieces
- 1 cup red grapes
- 2 tablespoons pomegranate molasses
- 2 tablespoons port
- 1.5 tablespoons date syrup honey is great as well. 2 tablespoons if you like sweeter, 1 for less sweet
- 1 tablespoon brown sugar
- zest of ½ an orange
- 4-5 thyme sprigs rosemary would be nice also
Instructions
- Prepare the fruit, preheat the oven to 400°F regular bake and grease a 9 X 13 baking pan with the olive oil.
- Lay the figs flat side down in the baking pan and scatter the rest of the fruit around the figs.
- In a small bowl whisk together the pomegranate molasses, honey, port, orange zest, and brown sugar and pour this mixture over the fruit.
- Lay the thyme sprigs on top. Cover with foil and put in the oven.
- Roast for 10 minutes tightly covered. After 10 minutes, loosen the foil but leave it on and bake for another 10 minutes.
- Take the foil off, slosh some of the pan juices on the fruit slices and let it cook for 5 more minutes. Check and cook for 2 more minutes if needed. Fruit should be bubbling and just starting to turn a bit dark on the edges. Remove from oven and let cool.
- Devour after letting it cool or put it in a container and store in the refrigerator. Excellent eaten alone, with ice cream, on yogurt, with granola. You get the idea.
Notes
- I have used convection setting and regular to roast this. If you use convection, reduce the temperature to 375° to get approximately the same cooking times.
- Every oven is a little bit different so use visual cues to know how your fruit is coming along. You're looking for the juices to have emerged and to start vigorously bubbling. Fruit should still be intact - we are not trying to make a compote where the fruit dissolves almost to jam stage.
- Remember to have fun with the fruit choices based on the season, even including dried fruit into the mix.
Nutrition
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Laura
I made this for dessert last night. So easy and delicious! Some of us enjoyed it as is, others added it to vanilla ice cream. I couldn't stop licking my spoon. Definitely making it again. Thank you, Beth!
Beth Lee
This makes me so happy. Glad you and your family enjoyed it. Easy, versatile and so tasty right?!
Shadi Hasanzadenemati
I love the flavors here especially the addition of pomegranate molasses!
Beth Lee
Pomegranate molasses is one of my favorite ingredients!
Marjory
Love this recipe! Roasting the fruit gives it a whole new dimension!!! Delicious!
Beth Lee
It really does! There is almost nothing that I've roasted that I don't love even more.
Couscous & Consciousness
Simply divine, Beth. I love the intensity of flavour that comes from roasting fruit - roasted stone fruit and berries with homemade vanilla ice cream is one of my favourite late summer desserts. I love that you added pomegranate molasses to the fruit though - I've never thought of that - it's inspired.
I'm definitely a person who likes to use a recipe for inspiration rather than follow it to the letter. It's rare for me to follow a recipe too closely, unless it's a particular cuisine I'm not very familiar with and I'm not really sure what it should taste like.
Michelle | DailyWaffle
Over yogurt, so healthy! I bet the roasted fruit would be just gorgeous over vanilla ice cream or olive oil cake. Too many great options!
Beth Lee
Haven't tried the olive oil cake yet but great idea. And I can tell you first hand that it is excellent on vanilla ice cream 🙂
Carol Sacks
Thanks for the shout-out, Beth. Your roasted fruit looks lovely!
Beth Lee
Thanks Carol - always appreciate the inspiration.
Hannah
Beth, this roasted fruit is calling out to me! I love that you added pomegranate molasses and port for more fruity, rich flavor. A crisp without the topping is a terrific description. Your photo with the yogurt and granola is quite tempting, too!
Beth Lee
This fruit made a great side for blintzes at break fast as well 🙂
Tamara Coleman
I've been seeing & hearing a lot about people roasting fruit lately 🙂 I'm going to have to give it a GO!
http://www.prettybitchescancooktoo.com
Beth Lee
Let me know what you think Tamara. I bet you'll come up with another interesting combination.
Deb
I also enjoy the inspiration another recipe or ingredient can add to my my culinary knowledge! Cooking should be fun! Roasting fruit is just as appealing as roasting vegetables and your sumptuous fruit is just phenomenal!
Beth Lee
Deb - you are one of the many who have inspired me - I look forward to the day that we cook together in the same kitchen and not just support each other online! But until then, I will continue to enjoy our virtual conversations!
Rose
Beth the looks simple and delicious. I am not all all surprised that you had many requests for the recipe from that picture. I want to try this too.
Beth Lee
And I bet you will put your own unique spin on it and come up with another great result. Let me know!
sarene (fringefood)
Love it, Beth! Excited to see you diving into recipe experimentation--a whole new world of flavors awaits!
Beth Lee
Thanks to so many food friends like you, my confidence continues to grow!