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Roasted-Fruit Salad with Lemon Verbena

Recipe photo courtesy of Christopher Baker

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.

Source: Martha Stewart Living, August 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Spoon warm fruit over ice cream, if desired.

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