Baked Fruit Deliciousness

Oooh, fall. Crisper temperatures, colorful leaves, and a return to tights and boots. Slowly making the transition from the grill back to the oven. Apple picking, applesauce making, and apple baking.

So, with all my preparation for the changing seasons, I had some unanticipated–but definitely not unwelcome–last pieces of summer in my Horse & Buggy basket last week: peaches.

Halved and dolloped with butter, a piece of vanilla, and a drizzle of lemon juice and honey, I baked them until they were soft and caramelizing. I had to smack my inner child who never learns that “food right out of the oven (or pan) is hot” and let them cool a bit until savoring every bite. Perfect for people like me who love peach flavor but find the fuzzy skin off-putting – all the fuzzy bakes right off!

This works great with peaches, pears, and apples. While 2 fruits can serve 4 in a classy dinner party way, you’ll really want a whole one for yourself. Trust me.

Baked Fruit

  • 2 peaches (or apples or pears), halved and pit removed (cored)
  • ~1.5 T. unsalted butter
  • 1-2 vanilla beans, halved (I used pieces of vanilla extract beans – they are fairly cheap. If you don’t have these, just do a few drops of vanilla extract on each half)
  • juice of 1/2 a lemon
  • 1-2 t. honey
  • 1-2 T. water
  1. Preheat oven to 350.
  2. In a baking dish, place fruit halves cut side up. Place a pat of butter and some pieces of your vanilla (or a few drops extract) on each half. Drizzle with lemon juice and honey. Go light on the honey, the fruit is naturally sweet and that will come through! Pour your water in the bottom of the pan.
  3. Bake 18-20 minutes and flip, spooning juices over fruit halves.
  4. Bake another 15-20 minutes or until fruit is nicely roasted. You should also have a nice caramel-type sauce in the pan to spoon on the top (or scrape and eat on its own. shhh).

Making it with apples? Try sprinkling with cinnamon, nutmeg, and a hint of clove.

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