Best Oven Roasted Fruit With Caramel Sauce Recipes

EASY ROASTED FRUIT RECIPE

Steps:

• Preheat oven to 350-degrees F.
• Spread sliced peaches and blueberries in baking dish. Sprinkled with cinnamon and brown sugar.
• Bake at 350-degrees F for about 20 minutes, then adjust oven settings to a low broil and broil for about 5 minutes, or until bubbly.
• Serve warm, or let cool, cover and refrigerate.

ROASTED PEARS WITH CARAMEL SAUCE

Steps:

• Adjust oven rack to center position and heat oven to 400 degrees. Place butter in a baking pan large enough to hold the pears in a single layer: set in the heating oven until it melts.
• Sprinkle sugar over melted butter, then place pears, cut side down, on top. Bake until tender, about 30 minutes.
• Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.
• Let cool slightly. Transfer pears to dessert plates or bowls. Top each with dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts and serve.

OVEN-ROASTED FRUIT

Steps:

• Preheat the oven to 450 degrees F.
• Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes. Sprinkle with the sugar, and then top with the raspberries. Bake for 20 to 25 minutes, until tender.
• Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.
• Remove from the broiler and sprinkle with orange juice. Serve warm, at room temperature, or chilled.

FRUIT CARAMEL

Steps:

• Heat a large skillet over medium heat. Add the sugar and cook, stirring frequently, until it all melts into a light gold syrup, 5 to 6 minutes. Continue to cook to a golden brown color, about 1 minute more. Carefully add the fruit all at once and reduce the heat to medium-low. The hot syrup may bubble and become foamy.
• Continue to cook, stirring constantly until any hard clumps of caramel dissolve and the fruit pieces soften and break down, about 4 minutes. Stir in the salt and heavy cream until there are no white streaks then remove from heat. Transfer to a bowl and use immediately, or cool and refrigerate in an airtight container for up to 1 week.
• Serve warm as a topping for ice cream, pies or tarts, or use as a caramel filling for layered cake or trifles. If cold, reheat gently in a small saucepan over low heat.

BAKED APPLES WITH CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Core the apples. Using a paring knife, score a ring around the midriff of each apple, just cutting through the skin to prevent the apples from bursting during baking. Stuff the apples with the figs and almonds. Set on a baking sheet, and bake until puffed up and soft all the way through, about 30 minutes.
• Meanwhile, put the sugar in a saucepan with a spoonful of water, and boil to a golden caramel, about 5 minutes, depending on how much water you've added. Do not stir the sugar with a spoon, gently swirl the saucepan over the heat until the desired color. You want a nice rich caramel color, but don't let it get too dark.
• Serve the baked apples warm from the oven with the sauce poured over and with a generous slump of cinnamon whipped cream or creme fraiche on the side.

PASSION FRUIT CARAMEL SAUCE

Steps:

• Combine sugar, 1/2 cup water, and corn syrup in heavy large saucepan. Stir over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until syrup turns medium amber color, swirling pan occasionally, about 8 minutes. Remove pan from heat. Whisk in butter, then passion fruit concentrate (mixture will bubble up). Simmer over medium-low heat until color deepens to rich brown and caramel thickens enough to coat spoon thickly, stirring occasionally, about 12 minutes. Transfer sauce to bowl. (Can be made 2 days ahead. Cover and chill. Rewarm slightly before serving.)

BAKED BRIE WITH CARAMEL SAUCE AND FRUIT

Steps:

• Preheat oven to 350.
• Melt butter in saucepan over medium heat. Add brown sugar, corn syrup, and flour. Bring to a boil stirring constantly. Reduce heat and simmer for 5 minutes continuously stirring. Remove from heat. Once mixture is lukewarm, add milk and stir until smooth. (It will be lumpy at first- just keep stirring.) Add pecans - I used about a handful of halved pecans broken into fairly large pieces.
• Place brie into oven until melted- only 5 minutes or so- you will know if you touch the outside and it moves with the melted cheese inside.
• Take brie from oven and onto a serving platter. Warm caramel/pecan mixture if it has cooled, and pour over the top. Serve with sliced apples. Enjoy!
• **NOTE: If you choose a slice of brie instead of a round, you should not bake the brie. It would melt all over the place. Just take out to room temperature, pour warm caramel sauce over it-- that should soften it enough to still be delicious.

ROASTED STONE FRUITS WITH VANILLA

Steps:

• Heat oven to 220C/fan 200C/gas 8. Tip the sugar, vanilla pod, cardamom, lime zest and juice into a food processor, then blitz until blended, or mash together using a pestle and mortar. Tip the fruit into a shallow baking dish, then toss in the sludgy sugar.
• Roast for 20 mins until the fruits have softened, but not collapsed and the sugar and fruit juices have made a sticky sauce. Any leftovers will keep in the fridge for up to 2 days.