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Old 01-10-2017, 08:18 AM
 
Location: Phoenix, AZ > Raleigh, NC
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Quote:
Originally Posted by Dirt Grinder View Post
Roasted tomatoes. Also, pineapple is good when roasted.
I'm with you on the roasted tomatoes. I keep some in the freezer. Love them on salmon.

I've roasted (and grilled) pineapple. I actually think it becomes TOO sweet!
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Old 01-11-2017, 09:26 AM
 
Location: Chicago. Kind of.
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Quote:
Originally Posted by Jkgourmet View Post
I'm with you on the roasted tomatoes. I keep some in the freezer. Love them on salmon.

I've roasted (and grilled) pineapple. I actually think it becomes TOO sweet!
That is exactly how I felt about grilled pineapple when I tried it. I'll stick to eating it out of the fridge.
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Old 01-11-2017, 10:01 AM
 
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
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Mattie, if you're not into desserts (me neither), that roasted fruit (and the reduction idea) works great on a myriad of proteins. I make quick jams that have a touch of savory in them (some kind of allium, or the like) to put on meaty stuff all of the time. Try roasted blackberries or blueberries + shallots (with the olive oil, s + p) over salmon or pork.

Roasted grapes are really good in pasta. Try linguini in a simple sauce made from olive oil, pasta water, dry white wine, roasted grapes (scrape all of the juices off that roasting pan!), gorgonzola, and toasted walnuts. Season to taste and you've got something special in 20 minutes.
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Old 01-11-2017, 01:05 PM
 
Location: Heart of Dixie
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Quote:
Originally Posted by Jkgourmet View Post
...I've roasted (and grilled) pineapple. I actually think it becomes TOO sweet!
I don't think I've ever uttered the phrase "This is too sweet."
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Old 01-12-2017, 01:48 PM
 
Location: Central IL
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Quote:
Originally Posted by Mattie View Post
I'm a big fan of tossing vegetables with olive oil and roasting them till they caramelize. I had never though to do the same with fruit, until I read a magazine article this week that suggested roasting grapes. The process is the same, toss with olive oil, salt and pepper, roast a 450 for about 30 minutes. The recipe then called for adding them to a red wine reduction and using as a dessert topping.

Well, I have grapes, but dessert sauces aren't really my thing. And I started wondering about whether or not roasting fruits would make them even sweeter, much as it does for vegetables. Has anybody roasted other fruits,and what did you use them for?
My parents used to cut grapefruit in half, top them with brown sugar and put them under the broiler for a few minutes. They would grill tomatoes outside like hamburgers and my grandmother would put sugar on hers at the table.
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Old 01-14-2017, 07:37 AM
 
Location: Phoenix, AZ > Raleigh, NC
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This showed up in my email this morn8ng, and I remembered this thread. Oven Roasted Grapes Recipe from Mozza at Home
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Old 01-14-2017, 05:15 PM
 
13,136 posts, read 20,702,481 times
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Quote:
Originally Posted by reneeh63 View Post
My parents used to cut grapefruit in half, top them with brown sugar and put them under the broiler for a few minutes. They would grill tomatoes outside like hamburgers and my grandmother would put sugar on hers at the table.
That's the only way I enjoy grapefruit! I use regular sugar and a touch of cinnamon. It's delicious.
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Old 01-14-2017, 05:19 PM
 
13,136 posts, read 20,702,481 times
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Quote:
Originally Posted by Jkgourmet View Post
This showed up in my email this morn8ng, and I remembered this thread. Oven Roasted Grapes Recipe from Mozza at Home
You've piqued my interest with this recipe. I never did roast those grapes, by the time I was ready to do so, there was mold present. When I was a kid I spent the weekend with a school friend. Her parents took us out to dinner, and I order an entree of chicken with grapes. Whatever I expected, it wasn't what I got. The grapes probably were roasted in a wine reduction, and I hated it. Hopefully my palate is a bit more adventuresome these days.
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Old 01-14-2017, 05:25 PM
 
Location: Oakland, CA
27,139 posts, read 29,534,576 times
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Quote:
Originally Posted by Mattie View Post
I'm a big fan of tossing vegetables with olive oil and roasting them till they caramelize. I had never though to do the same with fruit, until I read a magazine article this week that suggested roasting grapes. The process is the same, toss with olive oil, salt and pepper, roast a 450 for about 30 minutes. The recipe then called for adding them to a red wine reduction and using as a dessert topping.

Well, I have grapes, but dessert sauces aren't really my thing. And I started wondering about whether or not roasting fruits would make them even sweeter, much as it does for vegetables. Has anybody roasted other fruits,and what did you use them for?
Try figs, pears, stone fruit. All are tasty when roasted. I have used them with salads or chicken and seafood. Also had them as part of a salsa!

I think fruits generally with some tart are good for roasting. Figs are so sweet, you should think of pairing with something tart - I did Greek yogurt.

And at a restaurant. The best French toast I ever had was brioche toast on top of strawberries roasted in a cast iron pan. It was magical.
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Old 01-15-2017, 04:49 PM
 
Location: Middle America
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Citrus.

I've made roast potatoes that are seasoned with dill and lemon zest, and tossed sliced lemon in with them.
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