17 Mar Roasted Fruits
17 March 2023
PREP. TIME: 5 MIN - COOK TIME: 15 mins - SERVES: 2 - 4
If you have access to fig leaves - pick some and line the roasting tray with them - they lend the most heavenly aroma to the fruit.
Use red grapes, dark plums if you can get them and red centred figs for best effect. The red fruits create a lovely rosey coloured syrup.
Serve with thick Greek yoghurt drizzled with honey and sprinkled with slithers of bright green pistachio nuts. The other idea I can suggest is to pile them high on top of a rich chocolate cake or cheesecake for something truly special.
300 gRed grapes and or currants on the stem
Plums 2 - 3
Figs 4 - 6
2 1/2 tablespoons honey
2 tablespoon of olive oil
Chopping board and kitchen knife
Small Baking dish
Step 1 - Prep
Preheat the oven to 220C
Rinse the fruit in a colander
Line the baking dish with fig leaves
Keep the grapes on the stem and trim to fist size bunches
Halve the figs
Slice or halve the plums
Gently heat the honey to a liquid in the small pan, remove from the heat and whisk in the olive oil.
Step 2 - Cook
Arrange the grapes and the plums over the fig leaves and drizzle with the honey and olive oil.
Place the dish in the preheated oven and cook for about 10 - 15 minutes or until the fruits are just beginning to soften.
Add the figs, and sprinkle with caster sugar and any remaining honey and olive oil.
Cook a further 5 or so minutes until the figs are beginning to split and the sugar on the fruit is caramelising
Step 3 - To Serve
Transfer to a serving dish lined with fresh fig leaves.
Pour over the syrup.
Serve at Room Temperature
Recipe adapted by Elizabeth Peddey from Salt Fat Acid Heat, p.406, by Samin Nosrat and Ostro p. 258 by Julia Busuttil Nishimura
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