Lemon-Roasted Fruit

This image courtesy of Joseph DeLeo

Whether you barbecue, grill or oven-bake fruit, it is a marvelous finale for any dinner party. Try the Ginger Ricotta Cream for a sublime accompaniment to this pineapple recipe.

NotesSuggested Fruits:

I suggest halved fresh or canned fruits, such as peaches, pears, apples or nectarines, pineapple spears, whole strawberries, green or red grapes or black cherries. Add a few slices of papaya or mangoes in season.

Rum makes a nice replacement for lemon juice.


Cooking Methodbaking



Total Timeunder 1 hour

Kid FriendlyYes

OccasionCasual Dinner Party

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, halal, healthy, high fiber, kosher, lactose-free, low cholesterol, peanut free, soy free, tree nut free, vegetarian

Equipmentbaking/gratin dish

Five Ingredients or LessYes

Mealbrunch, dinner

Moodstressed, tired

Taste and Texturefruity, juicy, light, sweet, tangy, tart

Type of Dishdessert, fruit


  • 2 tbsp (25 mL) melted butter or margarine
  • 2 tbsp (25 mL) freshly squeezed lemon juice (see Note)
  • 1 tbsp (15 mL) liquid honey
  • 3 cups (750 mL) pineapple chunks, fresh or canned (see Notes)
  • Fresh mint sprigs, optional
  • Shallow glass baking dish, greased


  1. Preheat oven to 350°F (180°C)

  2. In a medium bowl, combine butter, lemon juice and honey. Toss with pineapple to coat. Let stand at room temperature for 30 minutes or up to 3 hours.

  3. Place pineapple in prepared baking dish. Bake in preheated oven for 30 minutes or until fruit is warmed and tender. (The time will differ greatly depending on the fruit you use.) Serve cooked pineapple on individual dessert plates topped with a spoonful of Ginger Ricotta Cream, if desired. Garnish with a mint sprig, if using.


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