Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Fruit Recipe
    Lost? Site Map

    Roasted Fruit

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    Desree42's Note:

    This is not even really a recipe but a technique. I use this with every sort of fruit imaginable. You can serve it warm over ice cream and cakes or cold over creme brulée (mmm). This is an easy, make ahead, whenever sort of dish. Use the fruits in season and you'll be pleasantly surprised. The recipe below is more exact but this is a recipe from the school of 'handfuls'. A handfull of fruit and a handful of sugar are all you need.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Portion your fruits into the desired shapes, generally wedges.
    2. 2
      In a bowl place your fruit and toss with sugar to *coat*.
    3. 3
      This may require more or less sugar depending on the ripeness of your fruit.
    4. 4
      You do NOT want lost of extra loose sugar.
    5. 5
      Lay your fruit out on a pan (it doesn't have to be neat) and bake in an 350°F oven until fruit is soft and cooked through.
    6. 6
      The sugar and juices will have combined to make a syrup.
    7. 7
      *NOTE *Any fruit or berry can be used in this recipe.
    8. 8
      Keep in mind than an apple will take longer than a berry, so adjust the times accordingly.
    9. 9
      Mixing fruits can lead to pleasant surprises as the colour combine nicely and the flavour interactions are great (try blueberries and peaches)!

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    • on September 22, 2004


      This worked beautifully with pears and Splenda. It was probably a thinner "syrup" than sugar but just as sweet and pleasing. I roasted the large pear halves 20 minutes.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Fruit

    Serving Size: 1 (119 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 100.3
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 0.0 mg
    Total Carbohydrate 25.6 g
    Dietary Fiber 0.8 g
    Sugars 24.9 g
    Protein 0.5 g

    Ideas from


    Over 475,000 Recipes Network of Sites