Recipe courtesy of Ina Garten
Oven-Roasted Fruit
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- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 134
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 4 g
- Sugar
- 29 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 0 mg
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 134
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 4 g
- Sugar
- 29 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 0 mg
Ingredients
Directions
- 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.
