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Roasted Fruits (pareve)

Eileen Goltz

Print Recipe

Pan-roasted fruits and glazed dried fruits give a new twist to the traditional compote.

2 tablespoons oil
1/4 cup maple syrup
2 teaspoons balsamic vinegar
2 pears, cored and sliced 1/4 inch thick
2 apples, cored and sliced 1/4 inch thick
1/3 cup chopped glazed mixed dried fruits
1/2 cup apple juice
2 tablespoons chopped pecans

Instructions:

Heat oil in a large skillet over medium heat. Stir in maple syrup and balsamic vinegar. Add pears and apples. Partially cover and cook over medium-high heat until barely tender, 8 to 10 minutes.  Remove from heat. Stir in dried fruits and apple juice. Let set for at least 15 minutes. You can cover and refrigerate until ready to serve. Transfer to a serving bowl. Sprinkle pecans over top. Serve at room temperature.

Notes: Pan-roasted fruits and glazed dried fruits give a new twist to the traditional compote.