Roasting fruit

Roasting fruit in the oven gives hot, flavorful desserts. A culinary glossary defines roasting as oven-cooking food in an uncovered pan, and baking as cooking food, covered or uncovered, with the direct, dry heat of an oven.

A fruit-preparation text notes that most pomes, stone fruits and tropical fruits can be baked, and that firm-skinned fruits such as apples and pears bake well on their own because the peel keeps in moisture and flavor. Fruits are also broiled or grilled, but only long enough to caramelize their sugars, so they keep their structure.

Heat concentrates the fruit's sweetness and softens its texture. Roasted fruit can be served warm with ice cream or yogurt, spooned over cake, or pureed into sauces and fillings.