Roasted fruit

[Guest guest]

I roast fruit winter and summer. It really brings out the flavor. A few days ago i made a fabulous peach cobbler with hard grocery store fruit. We finished it today and tomorrow I'm making a rhubarb strawberry cobbler. Yes, even dreadful grocery store fruit can be wonderful if you roast it.TerryRoasted Peach BruschettaFrom: ArcaMax Publishing's "After Work Gourmet," by Messinger fromCreators.com (7/25/2012)( Messinger is a first-place winner in food writing from the Association of Food Journalists & the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" & "The Sourdough Bread Bowl Cookbook." She also writes the Creators News Service "Cooks' Books" column.)Notes from : Roasted fruits rallies summer desserts! Temperatures rise in summer. Let the temp climb, too, for just a few minutes in your kitchen when it comes to preparing summer fruit & you are in for an unrivaled treat."Preparing" warm weather fruit? Aren't they juicy & perfect, just chilled & by the handful? No doubt about that. But they are good on the outdoor grill, too. When you heat that way, you get a wonderful smoky effect.Less known & the most intensely flavored of all, though, is a quick roast. Roasting occurs at high temperatures -- usually 400ºF & above -- and as far as delicate summer fruit goes, does its trick in just a few minutes.Roasted fruit also can become part of an imaginative recipe, like the peach bruschetta (topped Italian roasted bread) that follows.Here are some additional refreshing fruits that are outstanding for roasting. As well as flavors to include brushed & dotted atop of fruits that are especially compatible. Pit the stone fruit first & slice. Bananas can be roasted with the peel until slightly blackened or roasted for less time if peeled. Roast all of the fruit at 400ºF.PLUMS: grape juice, butter, honey, thyme.NECTARINES: white wine, butter, sugar, rosemaryPINEAPPLES: lemon juice, butter, molasses, candied orange peelRASPBERRIES: red wine, butter, sugar, dark chocolateBANANAS: caramel sauce, butter, finely chopped macadamia nutsROASTED PEACH BRUSCHETTARecipe from "Reasons to Roast: More than 100 Simple and Intensely Flavored Recipes" by Georgia Chan Downard and Evie Righter.Ingredients:4 - 1/2 inch thick slices day-old firm bread2 tablespoons unsalted butter, softened4 medium fresh peaches, pitted & cut into 1/4 inch thick slices (see note)1/4 cup sugar or honey, or to tasteground cinnamon, to taste (see note)Yields 4 servingsDirections:1. Preheat the oven to 450ºF.2. Spread each bread slice with 1/2 tablespoon of the butter & top with the fruit & sugar or honey. Sprinkle with cinnamon to taste.3. Carefully transfer to a baking sheet & roast for 20 minutes.4. Preheat the broiler. Place the baking sheet under the broiler & broil until the fruit is nicely glazed.Note: Fresh nectarines or plums may be substituted for peaches. Freshly grated nutmeg may be substituted. Sent from my iPadHD