Roasted Fruit with Honey, Pomegranate Molasses, and Port
Beth LeeInspired by a roasted fig recipe from David Lebovitz, recently written about by Carol Sacks of the blog InMediasRecipe, I created a variation by adding stone fruits and grapes, pomegranate molasses, and port. It's simple to put together, can be made ahead of time, and is perfect for breakfast, lunch, snacks, or dessert. The amount of each type of fruit is approximate, you can vary the quantities of each based on what you have at hand.
Ingredients
- 1 tablespoon of blood orange olive oil or regular
- 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 8 pieces
- 1-2 peaches or nectarines sliced into 8 pieces
- 1 cup red grapes approx.
- 2 tablespoons pomegranate molasses
- 2 tablespoons port
- 1.5 tablespoons honey 2 if you like sweeter, 1 for less sweet
- 1 tablespoon brown sugar
- zest of ½ an orange
- 4-5 thyme sprigs - rosemary might be nice also
Instructions
- Wash and slice the fruit.
- Preheat the oven to 400 convection roast or 400 regular bake.
- Grease a 9 X 13ish baking pan with a dab of olive oil, blood orange if you have any.
- 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.
- Pour the molasses mixture all over the fruit. Lay the thyme sprigs on top. Cover with foil and put in the oven for 10 minutes*. After 10 minutes, loosen the foil but leave it on and bake for another 10 minutes. Then take the foil off, slosh some of the pan juices on the stone fruit slices if they are a bit dry then 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. A minute less or more will not matter. Remove from oven and let cool before devouring or putting in a container and saving in the refrigerator.
- Excellent eaten alone, with ice cream, on yogurt, with granola. You get the idea.
Notes
Inspired by Carol Sacks and David Lebovitz
Excellent eaten alone, with ice cream, on yogurt, with granola. You get the idea.
I used convection when I cooked this both times - if you don't have convection or prefer not to use it, add 3 - 5 minutes to the cooking time at each 10 minute foil stage. You're looking for the juices to have emerged and to start vigorously bubbling when the foil comes off. Each oven is so different, that it's best to look for visual cues than to follow exact times, whether using convection or regular bake.
Nutrition
Calories: 97kcalCarbohydrates: 18gFat: 2gSodium: 3mgPotassium: 95mgSugar: 15gVitamin A: 130IUVitamin C: 3.5mgCalcium: 5mgIron: 0.3mg
Tried this recipe?Let us know how it was!