Recently, I found some articles online about roasting fruit in the oven. I thought it might be nice to try since 2nd Man was going to make a pound cake for the 4th of July.
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| Fresh blueberries |
I started with a package of fresh blueberries.
This is 2 cups total.
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| Blueberries on sheet pan |
I put them on a sheet pan. I put foil down first to seal off the pan and then parchment paper on top of that. This keeps them off the foil but also keeps the pan spotless (and this process is messy for sure).
Toss the blueberries with 1 tsp sugar and a couple pinches of salt. Yes. Salt. It really brings out the flavor and makes for a nice balance.
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| Roasted blueberries |
Roast for 20 minutes at 400 degrees or until the berries begin to burst. At about 10 minutes, I pulled the pan out and stirred them around.
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| Roasted blueberry topping |
When done, pour them off the parchment and be sure to scrape off that delicious syrup that is pooling just underneath the berries.
It's funny, I looked around for a container and then realized, um, hello, MASON JAR!
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| Red white and blueberry pound cake |
This batch was destined for our red white and blueberry pound cake dessert.
We did both strawberries and blueberries (two separate pans) and it's amazing that 2 cups and/or 1 pound cook down to this small amount. But wow is it ever good. Great topping for not just pound cake but also pancakes or waffles, ice cream, we even had some as a topping on homemade bread with a little butter. 2nd Man said it was like a rich jam, which in a way I guess it was. Fruit, sugar, roasting until pectin starts thickening it.
Will post the strawberries process next week.
Is that a pint or half pint jar? There is nothing else in the picture with which to compare.
ReplyDeleteThey look like 1/2 pints to me.
DeleteAs for me, I will have to make some and put in the little 4oz. jars for me to take along when we go out for breakfast on Sunday mornings.
Looks Marvelous and Oh, so9 easy peasy. :}
Thanks 1st man. This is something I have never done was roast fruit in the oven. Will b e doing this from now on for sure. Thanks
Hi Linda! Yep, 1/2 pint jars. Like Colleen, if we had some of the 4oz jars that would have been a better size. Yes, y'all should try it it's so good.
DeleteThis looks perfect for pancakes. I have a bunch of raspberries at the moment and am going to try this tonight
ReplyDeleteOh do try it. You can use anything from what I've ready. A bit of sugar will caramelize it, salt can bring out a great side too. The vanilla with the strawberries was subtle but yummy. IF they last long enough, they'll keep for days in the fridge. Let us know!
DeleteLooks really delicious - What a great idea! I wonder how long the roasted fruit will keep in the refrigerator.
ReplyDeleteAccording to the websites I was on, about 4 or 5 days at least. Of course, ha, it didn't last two here.
DeleteWow! Who knew? Thanks for sharing! laura
ReplyDeleteI know right? It's so yummy!!! Thanks for stopping by!!!
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