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Roasted-Fruit Salad with Lemon Verbena

Any stone fruit can be used here. Pick whatever looks good at the market, but choose fruits that are similar in size and ripeness, so they will cook evenly in the lemon verbena sauce.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Christopher Baker

Source: Martha Stewart Living, August 2011


  • 1/2 cup sugar
  • 1/4 cup torn fresh lemon verbena, plus sprigs for garnish
  • 2 tablespoons light corn syrup
  • 3 Pluots, halved and pitted
  • 3 plums, halved and pitted
  • 3 apricots, halved and pitted
  • 1 tablespoon unsalted butter
  • 1 tablespoon heavy cream


  1. Preheat oven to 350 degrees. Heat sugar, lemon verbena, and corn syrup in large straight-sided ovenproof skillet over medium-high heat until sugar melts, about 3 minutes. Place Pluots, plums, and apricots, cut sides down, on top of sugar mixture, and cook, stirring occasionally, until sugar mixture is liquid and bubbling.

  2. Transfer skillet to oven, and roast until fruits are soft but not mushy, 4 to 4 1/2 minutes. Remove from oven, and swirl in butter and cream. Drizzle fruit with sauce, and garnish with lemon verbena sprigs.

Cook's Notes

Spoon warm fruit over ice cream, if desired.

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