Oven Roasted Fruit
This recipe is heavily based on Ina Garten's recipe with just a couple minor changes.
What You'll Need:
6 peaches, pitted and cut into quarters or eighths
2 cups fresh raspberries
What To Do:
Preheat oven to 450 degrees F. Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes. Top with the raspberries. Bake for 20 to 25 minutes, until tender.
Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.
Remove from the broiler and serve warm, at room temperature, or chilled.
We put it over ice cream. Yumm-O!
**The only difference between this version and Ina's is that she adds 1/2 c sugar to the fruit before baking and when it's all over, she adds 2 T orange juice to the berries before serving.
Preheat oven to 450 degrees F. Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes. Top with the raspberries. Bake for 20 to 25 minutes, until tender.
Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.
Remove from the broiler and serve warm, at room temperature, or chilled.
We put it over ice cream. Yumm-O!
**The only difference between this version and Ina's is that she adds 1/2 c sugar to the fruit before baking and when it's all over, she adds 2 T orange juice to the berries before serving.
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