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Roasted fruit in a glass serving dish with a spoon in foreground and the pan of fruit in the background.

Roasted Fruit with Date Syrup and Pomegranate Molasses

Beth Lee
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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine Middle Eastern
Servings 6 servings
Calories 97 kcal

Ingredients
  

  • 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.
    Hand with paper towel rubbing oil on a white roasting pan.
  • Lay the figs flat side down in the baking pan and scatter the rest of the fruit around the figs.
    Peaches added to fruit in white roasting pan.
  • In a small bowl whisk together the pomegranate molasses, honey, port, orange zest, and brown sugar and pour this mixture over the fruit.
    Sauce added to the fruit in the white roasting pan for baked fruit.
  • Lay the thyme sprigs on top. Cover with foil and put in the oven.
    Grapes and thyme added to fruit in white roasting pan.
  • Roast for 10 minutes tightly covered. After 10 minutes, loosen the foil but leave it on and bake for another 10 minutes.
    Roasting pan covered with foil before being placed in the oven.
  • 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.
    Roasted fruit out of the oven, foil off, and ready to eat.
  • 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.
    Close up of roasted fruit in the baking pan with a spoon showing the sauce.

Notes

  1. 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.
  2. 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.
  3. Remember to have fun with the fruit choices based on the season, even including dried fruit into the mix.

Nutrition

Calories: 97kcalCarbohydrates: 18gFat: 2gSodium: 3mgPotassium: 95mgSugar: 15gVitamin A: 130IUVitamin C: 3.5mgCalcium: 5mgIron: 0.3mg
Keyword pomegranate molasses, roasted fruit
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