Roasted Fruits with Cinnamon-Red Wine Glaze and Toasted Almonds
- 2 plums, ripe
- 2 peaches, ripe
- 2 pears, ripe
- 2 tablespoons honey
- 2 tablespoons light brown sugar
- 2 tablespoons light-bodied red wine (recommended: Beaujolais)
- 1/2 teaspoon cinnamon, ground
- 3/4 cup almonds, sliced
- 1/4 cup granulated sugar
- 1 large egg white
Preheat oven to 400 degrees.
Quarter the fruit and remove all the seeds and pits. Combine the honey, brown sugar, wine and cinnamon in a 9-inch baking dish. Add the fruit and toss to coat. Bake until tender, 20 to 30 minutes. When the fruit is done, remove it and lower the oven temperature to 350 degrees. Meanwhile, toss the almonds and granulated sugar together, then add the egg white and mix well to coat. Lightly grease a baking sheet and spread the almond mixture on it. Bake the almonds, turning them with a spatula every 5 minutes until golden brown and caramelized, 10 to 12 minutes. Serve the fruit warm or at room temperature, with the almonds sprinkled on top.
Courtesy Gale Gand, “American Brasserie” by Gale Gand, Rick Tramonto, Julia Moskin, MacMillian, Publishers, 1997