Roasted Fruits in Cider
Elevate your dessert game with this irresistibly cozy recipe for Roasted Fruits in Cider, a celebration of autumn's finest flavors. Firm apples and pears, with optional figs or plums, are roasted to tender perfection in a luscious spiced cider glaze infused with cinnamon, nutmeg, vanilla, and a touch of brown sugar. For added depth, aromatic rosemary or thyme sprigs bring in a subtle herbal note that perfectly complements the natural sweetness of the fruit. This oven-roasted treat is easy to prepare, requiring just 15 minutes of prep and a single baking dish, making it a perfect go-to for festive gatherings or weeknight indulgence. Serve it warm with a drizzle of the cider sauce, or take it to the next level with a scoop of vanilla ice cream or creamy Greek yogurt. This recipe brings together the best of comfort and sophistication for a dessert that's as stunning as it is delicious.
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Recipe Information
Ingredients
- 3 whole Apples (firm variety, such as Honeycrisp or Granny Smith)
- 3 whole Pears (ripe but firm)
- 6 whole Fresh figs or plums (optional)
- 2 cups Apple cider (unsweetened)
- 2 tablespoons Brown sugar
- 2 tablespoons Unsalted butter
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Vanilla extract
- 2 sprigs Fresh rosemary or thyme sprigs (optional)
Instructions
Preheat your oven to 375°F (190°C).
Wash and core the apples and pears. Slice them into thick wedges, about 6-8 slices per fruit. If using figs or plums, halve them.
In a large oven-safe baking dish, arrange the prepared fruits in a single layer.
In a small saucepan over medium heat, combine the apple cider, brown sugar, butter, cinnamon, nutmeg, and vanilla extract. Stir until the sugar is dissolved and the mixture is well integrated. Remove from heat.
Pour the spiced cider mixture evenly over the fruits in the baking dish.
If desired, add fresh rosemary or thyme sprigs scattered among the fruits for a lightly herby fragrance.
Cover the baking dish lightly with aluminum foil and roast in the preheated oven for 25 minutes.
Remove the foil and stir the fruits gently to ensure even coating. Return the dish to the oven and roast uncovered for another 15 minutes, or until the fruits are tender and slightly caramelized at the edges.
Remove from the oven and let rest for 5 minutes. Discard rosemary or thyme sprigs, if used.
Serve warm in bowls with a drizzle of the spiced cider sauce from the baking dish. Optional: Top with vanilla ice cream, whipped cream, or a dollop of Greek yogurt for added indulgence.
Nutrition Facts
Calories |
1376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 299.8 g | 109% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 222.9 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 2532 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
