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Roasted Pears and Dried Fruit


This fruity dessert is light enough to serve after any meal.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2004


  • 2/3 cup apple cider
  • 3 tablespoons light-brown sugar
  • 2 tablespoons unsalted butter, melted
  • 3 firm Bartlett pears, cored and cut into 8 wedges each
  • 3/4 cup dried cherries
  • 3/4 cup pitted prunes
  • Zest of 1 lemon, removed in wide strips with a vegetable peeler
  • 1/2 lemon, juiced
  • 1/3 cup reduced-fat sour cream


  1. Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, whisk together apple cider, 2 tablespoons sugar, and butter. Add pears, dried cherries, prunes, and lemon zest and juice; toss to combine.

  2. Cover with aluminum foil, and bake 15 minutes; remove foil and continue to bake, tossing once, until fruit is tender and beginning to brown, 20 to 25 minutes more.

  3. In a small bowl, whisk together sour cream and remaining tablespoon sugar. Serve warm, or at room temperature, with sweetened sour cream.

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