Preheat the oven to 400 degrees F. In a small bowl,
whisk together the sugar and spices.
In another bowl, toss the fruit with the vanilla, and
orange juice.
In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the
baking dish. Sprinkle evenly with sugar and
spices.
Roast for approximately 20 minutes or until the fruit is fork tender.
Serve the roasted fruit over vanilla bean
ice cream accompanied by a shortbread
cookie. You could also serve fruit with fresh
whipped cream or creme fraiche and use it as a filling or topping for crepes.
Roasted Fruit Variations:
Peaches and Cream: Roast peaches with cinnamon and
nutmeg. Serve with sweetened cream in between sliced buttermilk
biscuits.
Cranberry-Pear Walnut: Roast 4 sliced Anjou or Bosc pears with 3/4 cup fresh or frozen
cranberries. Substitute the
brown sugar for
white sugar and add
cinnamon. After the pears are roasted top with toasted
walnuts.
Vanilla-Roasted
Nectarines: Roast the nectarines seasoned with
cardamom and slightly increase the
vanilla extract. Serve with creme fraiche that has been sweetened with
honey and vanilla.
Creamy Rice Pudding with the Quickest Strawberry Jam
