I’ve found that this can be a divisive discussion, so feel free to weigh in with your opinion. Here’s mine: hot fruit is fantastic. Pies, crumbles, cobblers, fruit on the grill, fruit over ice cream – make mine hot! My family is not as wild about the hot fruit as I am, but I know other people who only eat their pie if it’s warm, or who moan with ecstasy at the site of a cobbler, steaming with warmth, ice cream puddling on top.
Last week I over-purchased fruit – I bought a whole pineapple and a pound of strawberries, as well as 2 pints of raspberries. Well, I mowed through the raspberries because their my favorite, and ate quite a bit of the pineapple, but had at least 3 cups left at the end of the week, and a bunch of almost-too-ripe strawberries. So last night, while my husband made dinner, I cranked out some hot fruit. I used a recipe for the strawberries from one of my favorite food blogs, White on Rice Couple, and a recipe from Cooking Light for the pineapple, and ended up with some super delicious toppings for ice cream, frozen yogurt, or plain greek yogurt.
1 pound strawberries
1 tablespoon honey
2 tablespoons grapeseed oil
1 tablespoon balsamic vinegar
1/2 teaspoon sea salt
Preheat oven to 350 degrees, and cover a jelly roll pan (cookie sheet with sides) with parchment paper. Cut strawberries into bite-sized pieces – quarters for the big guys, halves for the smaller ones. Mix honey through sea salt in a bowl – toss with strawberries. Spread over cookie sheet, and bake for 45-50 minutes. You can pick the roasted strawberries off of the pan and save for use in baked goods, reserving the liquid for other purposes, or you can put the strawberries and juice in one container (like I did) for use over ice cream, etc.
2 cups pineapple, chopped coarsely
3 tablespoons of brown sugar
3 tablespoons of fresh orange juice
1 1/2 teaspoons of honey
1/2 teaspoon of cinnamon
1/2 teaspoon of ground ginger
Preheat the oven on high broil. Line a a jelly roll pan (cookie sheet with sides) with foil or parchment paper. Whisk brown sugar through ginger in a medium bowl – add pineapple to coat. Spread across pan and broil for 5-8 minutes.