Roasted fruit

Spiced roasted summer fruit over sweet ricotta is the easiest dessert recipe you’ll need for summer! Either for a laidback family meal or for when you want to impress your guests, this dessert is there for you.

This hot baked fruit dish makes a perfect healthy dessert or snack. Easy to make. Fruits are roasted in the oven without added sugar.

These Spiced Baked Apples, Pears and Mandarins topped with Pecans and Pomegranate are a simple vegan dessert or topping. In less than 15 minutes you can have a fresh and flavorful fruit topping for yogurt, oatmeal or cheesecake. This roasted fruit is good enough to eat on its own. This recipe is vegan, Paleo, dairy free and gluten free.

Hardy varieties of figs are still available this time of year, but they may not be as sweet or full-bodied as the ones available in early autumn. We found a basket of organic figs from California last week and, craving their sweetness, brought them home to pair with cheese for a favorite appetizer. Their flavor was pale and insipid, however, and so we turned to this simple recipe, which brings richer flavor to fresh figs.

When peaches hit the farmers market, it's time to try peaches in a cobbler, pureed into ice cream, added to a parfait, or other healthy peach desserts. Learn how!

Hey there December…..Welcome. Time for cozy cooking. A shallow baking pan, a sheet of parchment, Pears and Plums pitted, whole vanilla beans and star anise, maple syrup and balsamic reducti…

Roasted Strawberries - Sweet and juicy roasted strawberries. Eat them on their own, or use as a topping for yogurt, ice cream, oatmeal, pancakes or cake. #strawberries #fruit #easyrecipe #strawberry #summer

Roasted Cherries are absolutely magical! Sprinkle cherries with a little sugar, roast them in the oven for 10 to 15 minutes, and their flavor intensifies and they have just the right amount of syrupiness.

A nourishing fall salad, with roasted pumpkin, grapes, and beluga lentils, loaded with antioxidants and fiber for a healthy seasonal lunch.

My first taste of a mango was of a warm, overripe and, I’m now guessing, slightly fermented specimen straight from the tree in the middle of a hot Australian summer. It was an experience I was not keen to repeat. So it came as a pleasant surprise to me that cooked is something well worth considering. When the mango is just cooked and has still not quite returned to room temperature, the heavily caramelised fruit has the texture of a condensed crème brûlée.