This recipe is the answer to the problem of hard pears; roasting fruit is absolutely magical! I have made this recipe countless times since it first appeared in Everyday Food magazine in early 2004 - that's nearly 15 years and it's my go-to recipe. I've used every kind of dried fruit in this recipe (raisins, prunes, figs, dried cherries, apricots, etc.) and they're all great! I've subbed apple juice for the apple cider. And I've served it with the sweetened sour cream, but also with vanilla yogurt and vanilla ice cream. The leftovers are great with oatmeal, too! A fantastic recipe.
Martha Stewart Member
Rating: 5 stars
This is one of my go-to recipes, since I first saw it in Everyday Food magazine in early 2004! I've made it again and again - with lots of different dried fruit (raisins, prunes, dried apricots, dried cherries, etc). I've subbed in apple juice for the cider. It's so easy and soooooo good! I serve it either with the sweetened sour cream, or with vanilla yoghurt or over vanilla ice cream. And the leftovers are great on oatmeal, too. Try it, and I'm sure you'll love it too!