Simple Oven-Roasted Fruit tastes like a cobbler without the crust. This makes a simple dessert for any meal from the time fruit ripens in late spring and early summer until the final harvest of fall. Choose a selection of figs, apricots, plums, peaches, nectarines, and even grapes, depending on the season. Leave figs whole, but halve or quarter and pit stone fruits. Grapes may be whole, halved, or both. Place the fruit in a baking dish, toss with olive oil and sugar, and roast at 475° until the fruit is soft and lightly golden and some juices begin to run, about 15 minutes. Serve with vanilla ice cream, if desired.
Text Georgeanne Brennan
Photography Marcy Black Simpson
Read more about acclaimed chef Georgeanne Brennan in “To Provence, with Love” on page 57 of the July/August 2018 issue of Victoria magazine, and purchase a signed copy of her latest cookbook, La Vie Rustic: Cooking and Living in the French Style, in our online shop.