Roasted Fruit in Maple Brown Butter Sauce
Sweet, tender summer fruit roasted in a rich brown butter maple syrup sauce that’s perfect for drizzling over ice cream or buttery pound cake.
When you live in a climate with long winters, one of the best things about Spring and Summer is fresh fruit. In Colorado, it’s possible to purchase most kinds of fruit in the dead of winter, but it’s mostly flavorless. During the warmer months, when sweet, juicy melon, berries, and stone fruit show up on grocery store shelves and farmer’s market stands, I can’t get enough.
When fresh fruit is at its peak, the only preparation necessary is some peeling and chopping. But, cooking it in brown butter and maple syrup further concentrates the flavor of the fruit and transforms it into a decadent, creamy sauce that’s perfect for spooning over Pound Cake or a bowl of vanilla ice cream.
Also… how is fruit cooked in brown butter and maple syrup EVER not going to be delicious? I mean, come on.
Roasting fruit in brown butter maple sauce is soooo simple.
Honestly, the trickiest part is browning the butter. Brown butter is rich, complex, and nutty. It adds a tremendous amount of flavor to roasted fruit, but can go from gorgeously brown to burnt in a second.
#1. Heat butter over medium-low heat, and once it melts, watch it carefully. The butter will foam as it melts and then change colors, going from yellow to golden, to a toasty brown. That toasty brown color is what you’re looking for, with darker brown bits on the bottom of the pan. The butter will smell nutty and toasted. As soon as the butter is brown and smells nutty, add the maple syrup, which will keep it from burning.
#2. Add some chopped fruit to the maple syrup and butter mixture, bring it to a boil, and then put the whole thing in the oven to roast for a few minutes.
3. After roasting, remove the fruit from the sauce and let the sauce cook over high heat. This will reduce the sauce, allowing much of the water to evaporate so that you end up with a concentrated, think sauce. Stir in some more butter (mmmmm, butter), add the fruit back in, and presto! Sweet, tender fruit covered in a rich sauce that’s perfect for coating spoonfuls of vanilla ice cream or slices of Pound Cake.
Use whatever kind of fruit you like.
Roasting stone fruit works particularly well. But, so does roasted pineapple, bananas, and apples. Most fruit will roast in about 10 minutes. Apples are the exception, needing 15-20 minutes to get tender. Just pay attention to how soft and ripe the fruit you’re using is and adjust the roasting time accordingly.
Unless you put the pan in the oven and forget about it completely, you won’t mess it up. It’s not THAT exact of a process. If you’re unsure, just pull a piece of fruit from the oven and taste it. If it’s soft and flavorful, you’re good to go.
The fruit doesn’t even have to be 100% ripe
Sorry to all the other peach growing states, but having been all over the country, I firmly maintain the position that Colorado peaches are the best of the best. Unfortunately, Colorado peaches are only at their peak for about 4-6 weeks of the year. So here it is, mid-June, and all I really want is a fresh Colorado peach, which won’t be available for at least another month. The ones currently on shelves come from California and they are hard and underripe, and not very juicy.
I bought them anyway, used them for this sauce, and they were fantastic. Even though the sugar content of fruit increases as it ripens, there is still plenty of natural sugar in unripe fruit. Roasting fruit concentrates those sugars, intensifying the flavor and sweetness, and softening it up. It’s one of the most delicious things to do with unripe fruit.
More popular summer fruit recipes:
- Peach Cobbler with Brown Sugar Cookie Topping
- Perfect Summer Peach Pie
- Perfect Blueberry Pie
- Mixed Berry Pie
- Mixed Berry Muffins with Streusel
- Almond Plum Cake
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.
- 2 1/2 lbs fruit (6 - 8 cups sliced fruit) *See note
- 4 tsp lemon juice, divided (more to taste)
- 12 tbsp (6 oz) salted butter
- 1 1/2 cups pure maple syrup
- 1/2 tsp salt (more to taste)
- Preheat oven to 425 degrees.
- Peel fruit and cut into 2-3 inch chunks or slices. Toss with 2 tsp of lemon juice (this will prevent the fruit from browining).
- Add 1 stick of the butter to a large oven-proof skillet and set it over medium-low heat. When the butter has melted, continue to cook, stirring constantly, until the butter is toasty brown with darker brown bits on the bottom of the pan, and smells nutty. Watch it carefully - butter can go from golden brown to burnt very quickly.
- Stir in the maple syrup and salt, then add the fruit. Bring the mixture back to boiling then put the entire skillet in the oven. Cook for 10 minutes. (*If using apples, cook for 15-20 minutes, until they are fork tender.)
- Remove the skillet from the oven and use a slotted spoon to remove the fruit, placing it on a plate or in a bowl.
- Set the skillet over medium-high heat and bring the sauce to a boil. Let cook, stirring frequently, until the sauce has thickened slightly and is reduced to 1 - 1 1/4 cups.
- Remove the skillet from the heat and stir in the remaining 4 tablespoons of butter, adding it one tablespoon at a time, stirring until one addition is completely melted before adding more. Stir in the remaining 2 tsp of lemon juice. Taste the sauce and add more salt or lemon juice if desired.
- Stir in the fruit and serve over Pound Cake or Ice Cream.
Any kind of stone fruit will work in this recipe - peaches, plums, apricots, or nectarines. You can also use sliced pineapple or apples. And, while I haven't tried it yet, I imagine bananas would also be delicious.
Nutrition Information:Yield: 10 Serving Size: 1/4 cup
Amount Per Serving: Calories: 316Total Fat: 14gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 37mgSodium: 234mgCarbohydrates: 50gFiber: 2gSugar: 41gProtein: 1g