Pair this rum-roasted summer fruit with ice cream, whipped cream or spoon over pancakes or waffles for a special addition to your weekend brunch at home! Tip: The key to summer roasting is to do it early in the morning or late at night when it’s cooler.
- 2 peaches, quartered
- 4 plums, halved
- 1 cup strawberries
- 1 cup blueberries
- 1 cup blackberries
- 1/ 4 cup brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/ 4 cup rum
- Granola, vegan ice cream, almonds, pistachios, pancakes, or scones, for serving
Preheat oven to 400°F. Line a baking sheet with parchment.
In a bowl, add all of the fruit. Then add the brown sugar, lemon juice and zest, vanilla, cinnamon and rum.
Spread the fruit on a sheet pan, brush with the brown sugar mixture and slide into the oven. Roast for about 20 minutes, or until the fruit is bubbling.
Remove the roasted fruit from the oven, let cool slightly, and transfer to a serving dish. Serve and enjoy!