Roasting Whole Fruit

I recently received a 'today present' cookbook, The Simple Art of Roasting by the very competent author Barbara Kafka. Although most of the recipes are focused on meat and main dishes, I found a dessert gem: whole roasted peaches. I added figs and pluots and I was able to make dessert while roasting a rolled leg of lamb. The late summer peaches pair very well with short seasoned black mission figs, and I love ginger so it was a match made in culinary heaven. If you have some premium vanilla ice cream lying about, top the warm fruit with a small scoop, and voila you have a warm yet cool simple dessert.

Roasted summer fruit in Ginger Syrup

Adapted from The Simple Art of Roasting, by Barbara Kafka

serve 8+

Total roasting time: 22-30 minutes

The syrup can be made ahead and will need to be reheated just before roasting. The peaches do not need to be fully ripe. Some parts of the fruit will turn mahogany brown but don't worry they will be delicious. This is even better with good quality vanilla ice cream served along side.

INGREDIENTS:

8 large peaches (about 6 oz each), skins on and stems removed

8 pluots or plums

8+ Mission figs, stemmed and halved lengthwise

1/2 cup water

½ cup dark brown sugar

1/4 cup (4 Tbsp) butter

1/4 cup Triple Sec

1/2 " piece of fresh ginger, peeled and minced very fine

1/4 cup fresh lemon juice

DIRECTIONS:

1. Heat oven to 500° and place rack in center of over.
   
2. With a paring knife, prick each peach in 3 places on the top and base of each peach and Plum. This keeps the fruit from bursting while they roast. In a pie pan or roasting pan, arrange the fruit, stem side down making sure the fruit doesn't touch each other.
   
3. In a small sauce pan , combine the water, triple sec, sugar, butter and ginger. Bring to a boil then reduce to medium heat, Stir occasionally, and cook only until the sugar has dissolved completely. Remove from heat. Add lemon juice. Stir.
   
4. Drizzle some of the warm syrup over each piece of fruit, letting it run down the sides. Use all the glaze. Place the pan on a baking sheet and place in oven.
   
5. Roast for 10 minutes. Remove pan from oven and baste the fruit with the juices that have collected in the bottom of the pan. Return to oven, turning the pan so the peaches brown evenly.
   
6. Roast for 12-15 minutes more. Test for doneness by pricking the peaches which should be soft but not mushy. IF still too hard, roast for another 5 minutes.