Honey Roasted Fruits

  • serves 6
Anna Olson
Anna Olson Sugar

This recipe is suitable for diabetics who can eat fruits and honey. It also has the advantage of being fat-free! The fruits can be roasted in individual portions in ramekins or soup cups, or can be prepared in a casserole dish.

13 Ratings
Directions for: Honey Roasted Fruits


Honey Roasted Fruits

3 ripe Bartlett or Bosc pear, peeled, halved and cored

2 apples, peeled, cored, and sliced in 1-inch rounds

3 plum, halved and pitted

3 apricots, halved and pitted

¾ cup cranberries, blackberries or pitted sweet cherries

1 cup buckwheat honey

1 cup white wine

1 ½ tsp ground cinnamon

2 cinnamon stick

2 tsp fresh grated ginger

To Assemble


Honey Roasted Fruits

1. Preheat oven to 375.

2. Place the fruits together in a large bowl and toss.

3. Heat honey with wine, cinnamon and ginger, to allow flavours to infuse. Pour honey mixture over fruit and toss to coat.

4. Arrange fruit in individual cups (or in a baking dish) by first placing apple slices on the bottom and then arranging a pear half on top of each apple slice. Arrange remaining fruit around pears. Pour leftover honey syrup over fruits.

5. Bake for 30-40 minutes, until fruits (pears particularly) are tender.

To Assemble

1. Serve warm (again, ice cream is delicious with this, with a biscotti on the side for dipping into the syrup).

See more: Quick and Easy, Bake, Dessert, Fruit, Roast, Diet


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