Roasted Stone Fruit

Roasting fruit causes their natural sugars to melt into a thick caramely syrup.

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4.5 by 6 people

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  • Makes: 8 servings
  • Prep: 10 mins
  • Roast: 25 mins 375°F

Roasted Stone Fruit

Directions

  1. Preheat oven to 375 degrees F. Place fruit (except apricots), cut sides up, in a shallow baking pan. Drizzle with melted butter, lemon juice, and, if desired, maple syrup.
  2. Roast 25 to 30 minutes or until tender, basting occasionally with pan juices. If using apricots, add for the last 12 to 15 minutes of roasting.

From the Test Kitchen

Chile-Spiced Stone Fruit

Prepare as directed, except substitute lime juice for the lemon juice and sprinkle 3 to 4 tsp. ground ancho chile pepper or chili powder over fruit before roasting. Sprinkle with sea salt flakes.

Nutrition analysis per serving: 81 calories, 1 g protein, 12 g carbohydrate, 4 g total fat (0 g sat. fat), 0 mg cholesterol, 2 g fiber, 10 g total sugar, 13% Vitamin A, 17% Vitamin C, 73 mg sodium, 1% calcium, 2% iron

If you like, remove the fruit peels after roasting.

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Nutrition Facts (Roasted Stone Fruit)

  • Per serving:
  • 74 kcal ,
  • 3 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 8 mg chol. ,
  • 23 mg sodium ,
  • 12 g carb. ,
  • 2 g fiber ,
  • 10 g sugar ,
  • 1 g pro.
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