Prep 15 mins
Cook 45 mins
Ready, Set, Cook! Reynolds Wrap Contest Entry. Autumn in the Northwest brings on a bounty of beautiful ripe and succulent fruits and nuts. Peaches, pears, apples, hazelnuts and walnuts overflow by the bushel full at farmer's markets and farm stands. Any baker worth their weight in sugar is busy baking pies, crisps and cobblers as the days get shorter and cooler. In this recipe I have used Reynolds Wrap Foil to bake this incredible dessert, incorporating three steps using the same sheet of foil. That makes this a truly bake anywhere, take anywhere autumn treat, whether you are indoors baking in your home oven, on your patio grilling, or spending the last Indian summer days around a campfire.
- 2 peaches, peeled, pitted and halved
- 2 bartlett pears, peeled, cored and halved
- 2 golden delicious apples, peeled, cored and quartered
- 4 slice bacon, cut into 1/3 inch dice
- 78.07 ml toasted hazelnuts or 78.07 ml walnuts
- 14.79 ml granulated sugar
- 14.79 ml brown sugar
- 1.23 ml fleur de sel or 1.23 ml kosher salt
- 0.59 ml fresh coarse ground black pepper
- 29.58 ml maple syrup, divided
- 14.79 ml bacon drippings
- 4 sprig fresh rosemary
- 236.59 ml heavy cream
- Reynolds Wrap Foil
- Preheat oven to 375 degrees.
- Lay a large sheet of Reynolds Wrap Foil on a work surface and form a baking dish large enough to hold the fruit. Toast the nuts on it in the preheated oven about 10 minutes or so depending on the type of nut used. Keep a watchful eye on the nuts, they can burn very quickly. Reserve nuts in a small container. Increase the oven heat to 450 degrees.
- Place bacon on the foil dish and bake in the oven until crisp and golden brown. With a slotted spoon remove bacon and drain on paper towels. Pour bacon drippings from foil dish into a heatproof small container making sure there is a thin layer of grease remaining on the foil.
- Combine both sugars, salt and pepper in a small bowl.
- Using a cookie sheet underneath the foil dish for added support lay the fruit in the foil dish in one layer and sprinkle on the sugar mixture evenly. Drizzle with maple syrup and 1 tablespoon of the reserved bacon drippings and nestle the rosemary sprigs among the fruit. Bake in the 450 degree oven (or hot grill, or campfire) for 25 minutes or until fruit is tender and golden brown in spots.
- Meanwhile whip heavy cream with the remaining one tablespoon of maple syrup until soft peaks form.
- Remove fruit from oven and sprinkle with reserved bacon and nuts. Serve warm with maple whipped cream.
This looks like a party on a plate. Im looking forward to giving this a try!
Thanks! Tink Rn
This recipe looks amazing. I LOVE hazelnuts!
As they say "everything's better with bacon" and I'm sure this will be no exception...can't wait to try this one!