Monday, September 10, 2012


After a great day in Niagara at the Food Festival, watching Trish Magwood present three dishes to a crowd, I thought I would share another of the three recipes.

This dish is great as we approach fall and winter for those still lusting after the beautiful summer fruits. By baking the fruit, you are able to get away with having products that are not 100% ripe or seasonal. This dish is also great if you have a bunch of fruits left over with knicks or bruises that you don't necessarily want to eat raw, bake them up and all the impurities will vanish. Serve with a scoop of good quality vanilla ice cream and you will be sure to impress you family or friends!

I find its best to bake this in a shallow baking dish, oval ones are also really pretty.

Note: if your peaches, plums etc are quite hard, don't add in the blueberries or raspberries until the last ten minutes of baking

Baked Fruit with Raspberry Wine courtesy of Trish Magwood

1 tbsp unsalted butter
2 lb (1 kg) mixed fresh fruits, (figs, peaches nectarines, apricots, plums)
1 qt blueberries
1 qt raspberries
1 vanilla bean
1/2 cup raspberry dessert wine (try Ontario's Southbrook Farms or Henry of Pellam's late harvest ice wine)
2 tbsp lavender honey (or honey of your choice)
1/2 tsp cinnamon

Preheat oven to 375F
Generously butter a 10 inch oval baking dish
Quater figs, cut peaches, nectarines, apricots and plums into wedges
Loosely arrange fruit, cut side up, in a baking dish, slight overlapping, scatter mixed berries on top
Split vanilla bean lengthwise and scrape seeds on fruits
Drizzle with raspberry dessert wine and honey; sprinkle with cinnamon
Bake until fruits are plum and tender (about 20 min)

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