Somehow it always happens – I buy a ton of fruit and we don’t get all the way through it before it starts getting – um – not so pretty. Strawberries are the worst. You pick up a flat and they’re gorgeous. Then, seemingly overnight, they start getting a little too soft.
I hate to let stuff go to waste, and roasted fruit is a great way to use up fruit that’s past it’s prime but still edible.
I had strawberries and nectarines on hand, so that’s what I used, along with some fresh rosemary from my herb garden. You could easily use plums, peaches, apricots – any stone fruit would work. The strawberries are a must. The juices from the fruit ooze and commingle with the honey and the balsamic and create a delicious syrupy sauce that is fabulous with yogurt or ice cream. You could even eat this for breakfast – in a fancy schmancy yogurt parfait! (I will be doing this tomorrow…YUM!)
If you’re wary of the vinegar (or the rosemary), do give it a try. You’ll be surprised how non-vinegary the balsamic becomes in the oven. And the rosemary is subtle – it adds depth but doesn’t overtake the dish.