Roasted Mango, Pineapple, and Banana With Maple-Ginger Glaze
This roasted-fruit trio makes an exotic winter dessert.
- Servings: 6
Source: Martha Stewart Living, February 1998
- 1 tablespoon pure vanilla extract
- 6 tablespoons pure maple syrup
- 2 teaspoons freshly grated ginger
- 6 tablespoons freshly squeezed orange juice (1 orange)
- 2 pineapples, peeled and cored
- 3 large ripe mangoes, peeled and pitted into halves
- 3 bananas, peeled and cut into 1/2-inch pieces
- Butter-flavor cooking spray
Heat oven to 450 degrees with two racks centered. In a medium bowl, combine the vanilla extract, maple syrup, ginger, and lemon juice.
Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Cut one pineapple into 1-inch rounds, and arrange in one roasting pan. Cut second pineapple into 1/2-inch rounds, and arrange in the other pan. Divide mango halves evenly between pans. Brush all fruit lightly with maple glaze. Roast fruit until it starts to brown slightly, 25 to 40 minutes; timing will vary with juiciness of pineapple. Use a spatula to turn fruit over, and brush with glaze again. Cook 10 minutes more. Divide banana pieces evenly between pans, brush with glaze, and cook until golden brown, 15 to 20 minutes.
Pour the remaining glaze into a small nonstick skillet. Place the skillet over medium heat, and reduce the liquid until it is thick, 4 to 6 minutes.
To serve, arrange 1-inch pieces of pineapple on six plates. Top with half a mango. Arrange 1/2-inch pineapple slices over mango. Arrange banana pieces around edge of plate. Pour a little glaze over each plate.