Balsamic Glazed Fruit

Balsamic-Roasted Apples & Pears

Description

Tender apples and pears roast until their edges begin to caramelize, then get finished with Fig Dark Balsamic, rosemary, lemon, and Butter Flavored Olive Oil. Serve the warm fruit over vanilla ice cream, spoon it onto yogurt or oatmeal, or pair it with creamy and blue cheeses.

Ingredients

4 firm-ripe pears, preferably Bosc, peeled if desired, cored, and cut into 6–8 wedges each
2 firm apples, such as Pink Lady, Honeycrisp, or Granny Smith, peeled if desired, cored, and cut into 6–8 wedges each
2 tablespoons Butter Flavored Olive Oil
2 tablespoons light brown sugar
2 tablespoons fresh lemon juice, divided
½ teaspoon finely chopped fresh rosemary
1 small bay leaf
Pinch of kosher salt
⅓ cup Fig Dark Balsamic, divided
Freshly ground black pepper, optional

Instructions

• Preheat the oven to 350°F. Position a rack in the center of the oven.

• Place the pear and apple wedges in a large bowl. Add Butter Flavored Olive Oil, brown sugar, 1 tablespoon lemon juice, rosemary, bay leaf, and a small pinch of kosher salt. Toss gently until the fruit is evenly coated.

• Add ¼ cup Fig Dark Balsamic and toss once more. Transfer the fruit and any liquid in the bowl to a large shallow baking dish or rimmed sheet pan and spread the wedges into a single layer with a little space between them.

• Roast for 20 minutes, then gently turn the fruit and spoon some of the pan juices over the wedges.

• Continue roasting for another 15–25 minutes, checking every 5–10 minutes near the end, until the apples and pears are tender when pierced with a small knife but still hold their shape. The edges should be lightly caramelized and the pan juices glossy.

• Remove the pan from the oven and discard the bay leaf.

• Drizzle the remaining Fig Dark Balsamic and remaining 1 tablespoon lemon juice over the hot fruit. Gently turn the wedges once or twice in the pan juices to coat them.

• Let the fruit rest for 5 minutes before serving. The juices will thicken slightly as they cool.

• Taste before serving and add a very light grind of black pepper if desired, particularly when serving the fruit with cheese.

Chef’s Tip

Choose firm-ripe fruit rather than very soft pears or apples. The fruit should become tender and caramelized while still holding distinct wedges. Spread everything in one layer and avoid overcrowding the pan; too much crowding traps steam and prevents the edges from roasting properly.

Flavor Variations

• Pear White Balsamic creates a lighter, brighter version that emphasizes the natural pear flavor.
• 25 Star Dark Balsamic creates a deeper, more traditional caramelized balsamic profile.
• Add one cinnamon stick to the pan for a warmer fall variation, removing it before serving.
• Add two wide strips of orange peel with the rosemary for gentle citrus aroma.
• For dessert, serve the fruit warm over vanilla ice cream, mascarpone, or pound cake and spoon the warm pan juices over the top.

Pairings

Serve warm or at room temperature with vanilla ice cream, mascarpone, Greek yogurt, oatmeal, pancakes, goat cheese, Brie, blue cheese, toasted walnuts, or a simple artisan cheese board.

Recipe Notes

Fruit variety and ripeness matter more than an exact roasting time. Firm apples and Bosc pears generally hold their shape particularly well, while softer varieties may finish sooner.

The original recipe called for roasting the fruit for six hours at 250°F. That length of time would move fresh apple and pear wedges toward dehydration rather than the tender, juicy roasted texture intended here. This version uses a moderate oven and a much shorter roasting time so the fruit caramelizes while retaining moisture and structure.

Part of the Fig Dark Balsamic is added before roasting so its flavor integrates with the fruit and pan juices. The remainder is added after roasting to restore a brighter balsamic note that would otherwise be muted by prolonged heat.

If the pan juices seem unusually thin after the fruit is finished, transfer the fruit to a serving dish and return the pan juices to the oven for 3–5 minutes, or simmer them briefly in a small saucepan. Stop while they are still pourable because they will thicken as they cool.

Refrigerate leftovers in a covered container with their juices and enjoy within several days. Reheat gently or serve chilled or at room temperature.

Bring This Recipe to Life

Fig Dark Balsamic

Butter Flavored Olive Oil

Pear White Balsamic

25 Star Dark Balsamic