Roasted autumn fruit from The Seasonal Jewish Kitchen: A Fresh Take on Tradition (page 68) by Amelia Saltsman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Aunt Sarah's honey and apple cake; Tahini butter cookies; Carob molasses ice cream; Granny's citrus sponge cake; Semolina and walnut oil cake with coffee hawaij

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • blintz on October 16, 2016

    This was fabulous! What a great concept! I couldn't find fresh figs and was worried the rather unripe pears would take longer than the apples and concord grapes, but it all worked out. Next time I might use white wine instead of red because some of the fruit was oddly colored. Served it with pound cake and vanilla ice cream but it would be fine by itself or with some creme fraiche.

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