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A FRESH Point of View: Fall Fruits

I love fall fruits but sometimes get tired of the same old recipes that I have used for years – apple pie, fig preserves and green salads with sliced pears or grapes.

Believe it or not, a number of fall fruits are perfect for roasting, just like their vegetable cousins!  Figs, grapes, apples, pears, quinces and persimmons are a few examples.

Roasting fruit deepens its flavors by concentrating the natural sugars.  You want to be sure that you always choose fruit that is ripe, but still firm. Roast in a hot oven at a minimum of 375° F.  I also like to toss my fruit with a citrus juice, wine, spiced rum, or even olive oil to ensure that the roasting produces a flavorful sauce.  You can also sprinkle sugar or spices over the fruit before roasting.

Fall fruits with edible seeds, like figs and grapes, are excellent roasted whole. Larger fruits like apples and pears should be cored before roasting whole.  Try stuffing them with raisins, hazelnuts and brown sugar.  You will not believe your taste buds!

It is also great to chop up larger fruits before roasting so that they get a nice brown and crispy exterior.  I recently chopped up some apples and placed them alongside a pork roast during the last 20 minutes of cooking.  And since I am such a fan of fruit salads, my next adventure is going to involve roasted fruit drizzled with a bit of honey and served warm.  How good does that sound?