Monday, June 6, 2011

Broiled Fruit Desserts

More of a reminder than a recipe. I usually do this with apples or bananas (I almost always have one or the other around), but I have done the same with peaches and plums; other fruits could work too.

Slice the fruit, thinly, and place it in a single layer on a baking sheet lined with foil and lightly coated with non-stick cooking spray. I often 'dot' it with butter or sprinkle lightly with lemon juice. If desired, sprinkle with white or brown sugar. Sometimes I use sugar-cinnamon. Put it under the broiler long enough for the fruit to brown and begin to carmelize. If you want, turn the fruit and brown both sides.

The fruit can also be browned in a fry pan (with butter), or toasted on the grill.

Pictured: apple pie, without the crust.

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