Summer fruits roasted with honey and rosemary, served over greek yogurt for a light breakfast or vanilla ice cream for a delicious dessert!
Y’all remember my wonderful neighbor with a luscious blood orange tree? Well, they also have plums and nectarines to offer! We were showered with baskets of sweet, juicy fruits…lucky us😊 The plums were so sweet this year , almost half were gobbled plain!
I have always been a huge fan of roasting vegetables and fruits. It not only brings out the natural sugars but also concentrates the flavor.
This recipe could not be any simpler- toss all ingredients in a pan and bake. Voila!
Any combination of fruits would work . The only thing that you might want to take into consideration is that you will want all pieces to be of similar size, so they will all cook at the same time. Also, firm fruits are a key otherwise, they’ll get squishy while baking. We don’t want that!
Serve the roasted fruits over plain yogurt for a simple breakfast or vanilla ice cream!
HONEY ROASTED PLUMS AND STRAWBERRIES
3 large ripe but firm plums, cut into 6 wedges
7 large strawberries, hulled
1 tablepsoon extra virgin olive oil
3 tablepsoons honey
2 sprigs fresh rosemary leaves
1 pinch salt
Preheat oven to 450 degrees F.
Combine all ingredients (except yogurt and walnuts) together in a 9-inch cast iron skillet.
Toss well, place in oven and bake for 15 minutes. Let pan cool on a wire rack.
Serve roasted fruits over greek yogurt and sprinkle chopped walnuts.
Makes 2 servings