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.
- 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
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.
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.