By Amelia Saltzman
This recipe is reprinted from The Seasonal Jewish Kitchen, © 2015 by Amelia Saltsman, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.
Author Amelia Saltzman describes this recipe — delicious for the High Holidays — as “my go-to autumn dessert, perfect for all this season’s holidays… Roasting fall fruit brings out the spicy notes we associate with desserts this time of year. And it’s very forgiving: just about any combination of seasonal fruit will do, and no special techniques, precise measuring, or timing is required.”
Serve with ice cream, craime fraiche, or with cake.
Serves 10 to 12.
4 pounds mixed apples and Bosc or Anjou pears, about 6 apples and 3-4 large pears, including some firm-fleshed, such as Pippin, and some melting-flesh apple varieties, such as Golden Delicious
2 Fuyu persimmons
1-2 pints fresh figs, about ¾ pound
2 cups Concord, Autumn Royale or wine grapes
2 ounces dried fruit, such as plums, apricots, or apples, snipped into small pieces
¼ cup honey
1/3 cup off-dry red or white wine or a muscat dessert wine, such as Beaumes de Venise
A few thyme sprigs, optional
Preheat oven to 400 degrees.
Peel apples, pears and persimmons, if desired. Halve and core them and cut into large wedges or chunks. Cut figs in half lengthwise. Place all the fruit, including the grapes and the dried fruit in a large ovenproof pan using your hands to mix them gently. It’s OK to mound the fruit to fit.
In a small saucepan, combine the honey and wine, warm over low heat, and then pour evenly over all the fruit. Toss in the thyme sprigs, if desired. Roast fruit until it is bubbly and well browned in places, about 45 minutes.
Serve warm or at room temperature.