30-Minute Roasted Summer Fruit
A simple, warm fruit dessert that celebrates peak summer produce with gentle spices and cooling yogurt. Nectarines, plums, strawberries and pineapple roast until tender, then pair with a vanilla-honey yogurt sauce. Light enough for breakfast or brunch, comforting enough for dessert. The low-temperature bake preserves fruit texture while the spices add warmth without overpowering.
Ingredients
- 1 teaspoon vanilla essencevanilla extract1:1
vanilla extract slightly stronger, use 3/4 teaspoon
- 2 nectarine, whole
- 3 plum, whole
- 1 cup strawberry, fresh
- 1 cup pineapple, fresh
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3 tablespoon Greek yogurt
- 2 tablespoon honey
Instructions
- 1
Preheat oven to 300F (300°F).
- 2
Arrange nectarines, plums, strawberries and pineapple in a baking dish.
- 3
Drizzle half the honey over fruit and sprinkle cinnamon and nutmeg evenly.
- 4
Toss gently and bake until fruit is tender, about 15 minutes.
- 5
While baking, whisk together yogurt, remaining honey and vanilla essence in a bowl.
- 6
Transfer yogurt sauce to a jug and serve alongside warm fruit, or drizzle over cooled fruit.
Tips
Don't skip the gentle toss - it distributes spices evenly and prevents sticking without crushing fruit.
Serve warm fruit with chilled yogurt sauce for temperature contrast, or let both cool to room temperature.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently in oven at 150C for 5-8 minutes if serving warm.
Assemble fruit in baking dish up to 4 hours ahead, cover and refrigerate. Prepare yogurt sauce separately up to 1 day ahead.
Serve warm or at room temperature as breakfast, brunch, or light dessert. Pairs with granola, pound cake or alone.
Common Mistakes
Don't skip preheating to avoid uneven cooking.
Don't over-bake past 15 minutes to avoid mushy fruit texture.
Don't mix yogurt sauce hot to avoid curdling.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I use frozen fruit instead of fresh?
Yes, but thaw fully and drain excess liquid first. Frozen fruit releases more water during baking. Reduce bake time by 2-3 minutes and check for doneness at 12 minutes.
What if I don't have Greek yogurt?
Regular yogurt works but may be thinner. Drain through cheesecloth for 30 minutes first, or use half yogurt and half whipped cream. Consistency will be looser but flavor remains good.
How long does this keep in the fridge?
Baked fruit keeps 3 days covered. Yogurt sauce keeps 2 days separately. Store them apart to prevent the sauce from thinning. Don't freeze - texture degrades significantly.