Roasted Fruits with Red Wine, Tahini Honey & Mint

When you’re hosting a weekend brunch, fresh fruit is always a welcome addition to the meal. In this recipe, award-winning chef and cookbook author Bobby Flay roasts a variety of fruit (feel free to change it up) in red wine seasoned with vanilla and a touch of cinnamon. Then he drizzles a blend of honey and tahini over the fruit for a sweet-nutty finish. To ensure the fruit cooks evenly, try to spread everything in a single layer in the baking dish.

Ingredients:

  • 1 vanilla bean, split lengthwise
  • 1 lb. (500 g) pears, cored and quartered
  • 1 pint (8 oz./250 g) blueberries
  • 1 pint (8 oz./250 g) blackberries, halved
  • 1/4 cup (2 oz./60 g) sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 cup (2 fl. oz./60 ml) red wine, such as Cabernet Sauvignon
  • Kosher salt
  • Extra-virgin olive oil for drizzling (optional)
  • 1/4 cup (2 1/2 oz./75 g) tahini, well stirred
  • 1/4 cup (3 oz./90 g) honey
  • Fresh mint leaves for garnish
  • Toasted sesame seeds for garnish (optional)

Directions:

Preheat an oven to 400°F (200°C).

Using the back of a paring knife, scrape the seeds from the vanilla bean halves, reserving the seeds and pod.

In a large bowl, combine the pears, blueberries and blackberries. Add the vanilla bean seeds and pod, the sugar, cinnamon, wine and a pinch of salt and stir gently to combine.

Pour the fruit mixture into a large ovenproof baking dish or a rimmed baking sheet, in a single layer for best results. Lightly drizzle with olive oil. Bake, uncovered, until the fruit is roasted but still has some texture, 15 to 20 minutes. Remove from the oven.

Meanwhile, in a small bowl, whisk together the tahini, honey and a pinch of salt. If needed, add warm water 1 Tbs. at a time to reach the desired consistency.

Drizzle the tahini honey over the fruit and garnish with mint leaves and sesame seeds, if using. Serve immediately. Serves 4.

Courtesy of Bobby Flay, Chef, Author and Television Host