Oven-Roasted Fruit
I broil 4 minutes, not 5. And I dont move the rack from where it sits originally, in the middle of the oven. I also cut the sugar down to 1/4 cup.
I broil 4 minutes, not 5. And I dont move the rack from where it sits originally, in the middle of the oven. I also cut the sugar down to 1/4 cup.
- Carbohydrate 36.4060666666667 g
- Cholesterol 0 mg
- Fat 0.651833333333333 g
- Fiber 4.92533333348731 g
- Protein 1.89316666666667 g
- Saturated Fat 0.03753 g
- Serving Size 1 1 Serving (213g)
- Sodium 0.461666666666667 mg
- Sugar 31.4807333331794 g
- Trans Fat 0.200886666666667 g
- Calories 147 calories
Step-by-step
- Preheat the oven to 450 degrees.
- Place the peaches and plums snugly in a single layer, cut-side up, in 2 glass or porcelain oven-proof baking dishes. Sprinkle with the sugar, and then 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 sprinkle with orange juice. Serve warm, at room temperature, or chilled.
Peaches anchor this dish, providing dense structure and natural pectin that stabilize the bubbling juices as high heat transforms raw produce into a concentrated compote. Glass or porcelain baking dishes conduct thermal energy more gently than thin aluminum sheets, preventing the exposed sugar crystals from scorching before the stone fruit softens through to the center. Packing the peach and plum quarters snugly in a single layer ensures they steam slightly in their own moisture rather than drying out prematurely at 450 degrees.
Many cooks ruin roasted fruit by overcrowding the vessel or omitting the initial high-heat roasting phase, which causes the natural starches to turn watery instead of syrupy. Raspberries added to the surface must burst under direct broiler heat for precisely five to eight minutes so their tart juices bleed into the surrounding sugar without dissolving the stone fruits entirely. Keeping the oven rack in the middle position during the broiling stage protects the delicate berry skins from burning instantly beneath the elements.
Acidity acts as a crucial balance against the heavy concentration of residual sugars, which is why finishing the dish with orange juice immediately upon removal from the heat matters immensely. Pouring the citrus juice over the warm fruit causes the volatile aromatic compounds to bloom instantly into the steam. This application also halts the cooking process, preserving the structural integrity of the tender fruit pieces before serving.
Prepared fruit keeps safely in a sealed glass container within the refrigerator for up to four days, though freezing is discouraged because thawed stone fruit loses its cellular walls and turns unpleasantly mushy. Reheating should occur gently over low heat on the stovetop or in a 300-degree oven just until warmed through, avoiding microwave settings that create rubbery textures.
