While out to lunch recently, we spied something unexpected on a menu: a salad that included roasted grapes. Although baking with fruit is as common as apple pie, roasting fruit is a whole other ballgame — and it’s quicker, easier and creates much less of a mess.
Get your roast on with three recipes below that bring out the natural sweetness found in pears, pineapple and grapes. But don’t feel like you have to stop there! Everything from peaches to apricots is a good roasting candidate, and cleanup’s a breeze when you use parchment paper to prevent sugar from burning onto the pan.
Yield: Two pears
Melt 5 tablespoons of butter in the microwave; then mix in 4 teaspoons of vanilla extract. Halve, core and slice two pears — any kind will do! Place pear slices on a baking sheet lined with parchment paper, brush with vanilla butter and sprinkle a dash of brown sugar on top. Roast in a 450-degree oven for 15 to 25 minutes, basting occasionally with extra vanilla butter to prevent pears from drying out. Remove pears when they are fork-tender and serve alone, or as a delicious topping to vanilla ice cream.
Yield: One pineapple
Cut a pineapple into large strips and place on a baking sheet lined with parchment paper. Sprinkle 1 teaspoon of brown sugar over each slice and roast for 10 minutes in a 450-degree oven. Flip strips over and sprinkle with a dash more sugar. Roast another five to 10 minutes, or until the sugar is slightly caramelized. Enjoy pineapple alone, or mix with berries for a delicious fruit salad.
Yield: As many as you want
De-stem seedless red grapes, place them in a bowl and drizzle very lightly with olive oil and salt. Place the grapes on a baking sheet lined with parchment paper. Roast at 450 degrees for five to seven minutes, watching the grapes carefully. They roast quickly, so pull them out of the oven before they disintegrate. Serve as a snack or in a salad with arugula, walnuts and your favorite vinaigrette.