The Washington Post

Baked Seasonal Fruit

Baked Seasonal Fruit 4.000

Jonathan Ernst for The Washington Post

Washington Cooks Nov 11, 2009

Use whatever fruit at the farmers market is at its peak. In the summer, D.C. cook Deborah Thawley likes to use peaches, nectarines, plums or figs. In the fall she uses pears and apples, often adding blueberries or blackberries in the last 10 minutes of oven time. And she sometimes adds thin slices of lemoon or orange peel, dried fruit, for another flavor.

Two tablespoons of whisky can be used instead of the sugar and lime or lemon juice.

This dish is best served right after it is made.

Servings: 4
  • Juice of 1 lime or lemon (2 to 3 teaspoons)
  • 2 medium apples, cut in half and cored
  • 2 medium pears, firm and well-flavored
  • 1 tablespoon sugar, preferably vanilla sugar (see NOTE)


Preheat the oven to 425 degrees. Sprinkle the juice in the bottom of a medium gratin or baking dish.

Place the pears and apples cut side down in the gratin or baking dish. Sprinkle the sugar evenly over the top of the fruit. Roast for about 45 minutes, until the skin of the fruit is well browned and slightly puffed. Serve warm.

NOTE: To make sugar with a vanilla perfume, submerge a vanilla bean in a tightly closed container of sugar for at least a week before using.

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Recipe Source

From Georgetown resident Deborah Thawley.

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving: 81

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 1mg 0%

Total Carbohydrates: 21g 7%

Dietary Fiber: 3g 12%

Sugar: 15g

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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