<< Back

Roasted Autumn Fruits

Adapted from Amelia Saltsman


Fill a paella pan, cast iron skillet, or roasting pan with an abundance of seasonal fruits. Mix and match firm and melting flesh fruits for interesting texture and use a mix of sweet and tart flavors to get a balance that makes you happy. Peel some or all of the fruit or none. You can roast the fruits in the oven or on the grill when the coals are low. Either way, this dessert will roast untended to smoky, goodness. You will be surprised by this dessert’s natural autumn spiciness.

Raw Autumn Fruits

Here I used Cirone Farms apples (Cox Orange Pippin, Golden Delicious, Spitzenberg, and Honeycrisp) and bosc pears, Nicholas Orchard concord grapes, Penryn mission figs, and green figs from a friend’s tree. Later in the season, fuyu persimmons will be a wonderful addition to this medley.

  • 4 pounds mixed fruits such as:
  • 5 or 6 apples, mixed including some firm fleshed and some melting flesh varieties
  • 3 bosc or Anjou pears
  • 1 to 2 pint baskets of ripe figs
  • 2 fuyu persimmons
  • 2 cups concord, autumn royale, or wine grapes
  • 1/4 cup honey
  • 1/3 cup muscat dessert wine, such as Beaumes de Venise
  • Thyme sprigs, optional
  • Crème frâiche, Greek yogurt, ice cream, or heavy cream for serving, optional

Preheat oven to 400 degrees. Peel fruit if desired. Core and cut apples, pears, and persimmons into large wedges or chunks. Cut figs in half. Place all fruit in a large ovenproof pan and use your hands to mix them a bit. It’s okay if you need to mound fruit in your pan. Warm the honey and wine together and pour over the fruit. Toss in a few sprigs of thyme if desired. Roast until fruit is bubbling and well browned in places, about 45 minutes. Serve warm or at room temperature.


Roasted Autumn Fruits

Makes 10 to 12 servings

CSA Snapshot

Mailing list sign-up