Roasted Fruit Compote recipe
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Ingredients
- 1 tablespoon soft butter 4 ripe firm peaches, peeled, halved, pitted 4 ripe firm plums peeled, halved, pitted 4 ripe firm apricots peeled, halved, pitted ½ cup Sugar In The Raw® ½ teaspoon ground cardamom or cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg 1 teaspoon grated lemon peel 3 tablespoons fresh lemon juice Mascarpone cheese
Nutrition Info
- 168 caloriescarbohydrate: 23.6 gcholesterol: 21.3 mgfat: 8.1 gfiber: 0.9 gprotein: 1.6 gsaturatedFat: 4.4 gservingSize: -sodium: 20 mgsugar: 22.2 gtransFat: : -unsaturatedFat: : -
Directions Roasted Fruit Compote
Directions
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Heat oven to 400 degrees F. Butter 13x9-inch (3-quart) baking dish with 1 tablespoon butter. Place fruit in single layer, cut sides of fruit facing up, in dish. In small bowl, mix Sugar In The Raw, cardamom, ginger, nutmeg and lemon peel. Sprinkle sugar mixture generously over fruit. Drizzle lemon juice over fruit. Bake 20 minutes or until fruit is tender and juices are bubbly. Spoon fruit into 8 dessert dishes and drizzle with some of the roasting juices. Top with spoonfuls of mascarpone.