Roasted Fall Fruit

You probably wouldn't recognize the crabapple tree this time of year. The bows are heavy with the tiny apples.

You probably wouldn’t recognize the crabapple tree this time of year. The boughs are heavy with the tiny apples.

If you have the urge to make a quick dessert this month, but you don’t want to go to the effort of making a pie, cake, or cookies, this is the perfect time of year to roast late summer and fall fruit. Yes, the technique just like you would vegetables! By slow cooking, the sugar comes out and makes a delicious  compote that is as comforting as pudding.

I have roasted both peaches and pears (separately) and they are fabulous. Just remove the skin, slice thinly, and place into a mixing bowl. Add a dash of sugar (brown, white, or a mixture), a dash of cinnamon and nutmeg, and a little bit of butter. Place into a oven-proof pan and cook at 325 degrees until the fruit is soft. You can serve this with cream, ice cream, or just on its own.

The beauty in this recipe is it’s a “set it and forget it” kind of dessert. (Please forgive the quip, but it’s true!) You can put it in the oven if you are roasting a chicken or during dinner if you have guests. Of course, if you actually do forget it in the oven, it can overcook, but it would have to be in there for hours for that to happen. Just keep an eye on the clock and cook no more than an hour.

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Sometimes I read stories in the newspaper that just make me smile. (Believe me, these days, that is rare.) So when I read this story the other night, I knew I had to share it, since it relates to the enjoyment of dining with others.


A Nightly Dinner Out That’s Like Therapy