Baked Fruit
Baked Fruit is such an easy and delicious dessert.
But when you add Prosecco, a drizzle of honey, and a couple of special spices, this dessert is taken to another level entirely!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
The best part about this simple dessert is that you can choose such a wide variety of fruit. I had never cooked grapes before testing this recipe but what a revelation! Roasted grapes are juicy and the flavor is intensely sweet. Definitely my favorite!
Surprisingly, summer stone fruit are a great choice for cooking. Choose fruit that is not over ripe for best results.
Fruits that work well in this recipe are
- peaches,
- plums
- grapes
- apricots
- nectarines
- cherries
However, you might like to experiment with berries or even apples or pears.
You will also love my delicious Nutella pancakes that my kids ask me to make again and again!
Instructions
As much as I love cooking, I also love easy recipes that come together quickly. This dessert is just that.
- Place prepared fruit into a baking pan and drizzle with honey.
- Cook for 10 minutes.
- Turn fruit over and cook for another 10 minutes
- Add Prosecco and cook until tender.
That’s all there is to it. Let your dessert cook while you prepare dinner. So easy!
Serving Suggestions
What I love is that leftover baked fruit is a healthy snack when the midnight munchies hit. And in the morning, dessert leftovers become a quick and nutritious breakfast when served with yogurt and granola.
Baked fruit is one of those easy and quick recipes that anyone can make. If you can cut fruit and turn on an oven, you can make this recipe! Plus it’s a light dessert to serve after luscious pasta dishes like my Cream Cheese Pasta.
While the oven is on, why not double the recipe so that you have plenty of leftovers?
Made this recipe?
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Baked Fruit Recipe
Ingredients
- 8 oz green seedless grapes snipped into small bunches
- 2 peaches quartered
- 4 plums halved
- 1 cinnamon stick
- 6 cardamom pods
- 1 tablespoon honey
- 1/2 cup Prosecco
Instructions
- Preheat oven to 400°F (200°C)
- Place all the fruit, cinnamon stick and cardamom pods into a baking pan cut side up. Drizzle with hone.
- Cook for 10 minutes.
- Flip fruit over and cook for another 10 minutes.
- Add Prosecco then cook for another 10-20 minutes or until tender.
- Serve warm, room temperature or cold with ice cream or yoghurt or however you like.
Notes
- Any fruit can be baked in this way.
- Cooking time will depend on how ripe the fruit is and the size of the fruit.
- Use any white wine that you like. For an alcohol free dessert- try apple juice.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
really good, added a splash of homemade sloe vodka as only had average white wine to hand. cold with ice cream it was a total joy. Thank you.
What a great idea, Jeanette! Prosecco was what I had on hand but sloe vodka sounds like a brilliant substitute.
I certainly am enjoying all the summer fruit here in Adelaide and this recipe sounds like a good one to try! Who would have thought of roasting grapes- I must give this a try! BTW, roasting bananas might also be good!
Fran, roasted grapes are great and you are in the right place for that! Good thought about bananas.
After roasting could the fruit become a pie filling?
I’ve never done that but I think it could. I’d probably sprinkle the base of the pie with ground almonds or semolina to soak up the juices so the crust doesn’t get soggy. Thickening the juices with cornstarch (cornflour) would be a good idea too.
I often have leftover prosecco (I know, crazy, right?) and this would be a great way to use it. Also, it might keep me away from cakes, cookies and all those sweets I should not be eating!
Actually, Linda, this is why this recipe uses Prosecco…it was leftover!
My kind of meal: any time of day ! Thank you dear Marcellina !
Yes, I agree totally!
This is really lovely! Instead of honey, could I add some ruby port? Thanks!
Oh Mimi! That would be lovely!
I adore this recipe! Simple, but so beautiful and delicious.
A real winner!
You’re right, Alexandra! That’s what I love about it.