ROASTED-FRUIT SALAD WITH LEMON VERBENA
Any stone fruit can be used here. Pick whatever looks good at the market, but choose fruits that are similar in size and ripeness, so they will cook evenly in the lemon verbena sauce.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Heat sugar, lemon verbena, and corn syrup in large straight-sided ovenproof skillet over medium-high heat until sugar melts, about 3 minutes. Place Pluots, plums, and apricots, cut sides down, on top of sugar mixture, and cook, stirring occasionally, until sugar mixture is liquid and bubbling.
- Transfer skillet to oven, and roast until fruits are soft but not mushy, 4 to 4 1/2 minutes. Remove from oven, and swirl in butter and cream. Drizzle fruit with sauce, and garnish with lemon verbena sprigs.
ROASTED-FRUIT SALAD WITH LEMON VERBENA RECIPE - (4.6/5)
Provided by kelsa94
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Heat sugar, lemon verbena, and corn syrup in large straight-sided ovenproof skillet over medium-high heat until sugar melts, about 3 minutes. Place Pluots, plums, and apricots, cut sides down, on top of sugar mixture, and cook, stirring occasionally, until sugar mixture is liquid and bubbling. Transfer skillet to oven, and roast until fruits are soft but not mushy, 4 to 4 1/2 minutes. Remove from oven, and swirl in butter and cream. Drizzle fruit with sauce, and garnish with lemon verbena sprigs.
ARUGULA AND ROASTED FRUIT SALAD WITH PANETTONE CROUTONS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F. Place the panettone cubes on a parchment lined baking sheet. Bake until dark golden brown and crispy on the outside, about 45 to 50 minutes. Remove from the oven and set aside. The croutons will continue to crisp up as they cool.
- Increase the oven temperature to 425 degrees F. Place the fruit in a large mixing bowl and drizzle with melted butter, 2 tablespoons lemon juice, and the sugar. Toss to coat and spread the fruit out in a single layer onto a parchment lined baking sheet. Bake until the pears are tender and the fruit is beginning to brown on the edges, about 25 to 30 minutes. Remove from the oven and set aside.
- Meanwhile, place the honey, the remaining 1/4 cup lemon juice, canola oil, cream, lemon zest, 1 teaspoon salt, and 1/4 teaspoon pepper in a blender. Run the machine until the ingredients are well blended. Set aside.
- To assemble the salad place the arugula greens, roasted fruit, and panettone croutons in a large bowl. Add the salad dressing and the remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat and serve immediately.
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