Roasted Fruit with Milk and Honey

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ROASTED FRUIT WITH MILK AND HONEY

This Roasted Fruit with Milk and Honey recipe is based on the offering of fruit trees and the land of milk and honey. Fruit trees are deep rooted into the land. They become integral to communities through their root systems and as perennials, are a reliable source of food. A land flowing with milk and honey is one that is illuminated with our acts of mitzvot.

For this dish, I chose peaches and nectarines. The baked fruit, topped with goat or non-dairy cheese and date syrup are symbolic of milk and honey. This delicious, sweet dish, is great as an appetizer or dessert.

  • Duration
  • Cook Time
  • Prep Time
  • 2-4Servings

Ingredients

  • 2-4 peaches and/or nectarines (if you are able to get fresh apples, I think they would also work well with this recipe)
  • 2-4 tablespoons goat or non-dairy cheese
  • 1 tablespoon date syrup
  • 2 tablespoons finely chopped toasted walnuts

Preparation

1. Pre-heat oven to 400°F. Line a baking sheet or tray with parchment paper.

2. Wash fruit, cut in half and remove pits. Place on tray and put in oven. Bake for approximately 30 minutes, or until the fruit is soft. 

3. Remove from oven and let cool for a few minutes. Arrange fruit on a plate. Place 1/2-1 tablespoon of goat cheese in each one (it depends on the size of the fruit). Sprinkle walnuts on top of each one. Drizzle each piece of fruit with date syrup. 

It can be eaten warm or at room temperature. 

B’tayavon!

Posted with permission from NeeshNoosh