roasted fruit

frutta arrosto

4 servings

All sorts of fruit combinations work beautifully here. In the summer go with just peaches and blackberries, if you like, or add raspberries or strawberries. During fall and winter months—and especially easy and delicious for Thanksgiving or Christmas—try a combination of pears, apples and pomegranate seeds or cranberries. Use fresh lemon verbena, lemon thyme or marjoram in place of mint. Serve roasted fruit with fresh whipped cream or vanilla ice cream, if you like.

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Ingredients

2 nectarines, peeled, pitted and sliced into wedges
2 peaches, peeled, pitted and sliced into wedges
½ cup blackberries
½ cup blueberries
¼ cup grappa
5 tablespoons sugar
2 tablespoons whole fresh mint leaves, torn
Whipped cream or vanilla ice cream (optional)

Instructions

Heat oven to 400°.

In a large bowl, combine all of the fruit, grappa, and 1 tablespoon of the sugar. Transfer mixture to a large skillet. Cover skillet with foil, crimping the edges to seal. Bake until fruits are tender, about 10 minutes (for winter fruits, bake 25 to 35 minutes, depending on how tender you want your fruit to be).

Remove foil and sprinkle fruit with remaining 4 tablespoons sugar. Return to oven and bake, uncovered, until fruit is slightly caramelized, 10 to 15 minutes. Sprinkle with mint and serve warm with whipped cream or ice cream, if using.

December 2007