I often think of serving fruit for breakfast but rarely consider fruit as a side dish for a nice grilled pork chop or roast. That’s going to change right now!
Fresh peaches, pears, pitted cherries (I used fresh/frozen) and rosemary combine to create a wonderful unique, sweet and savory healthy accompaniment to any meal.
Peel and slice two peaches and one pear into half rounds. Layer the fruit alternating between the peach and pear in a small casserole dish or ramekin. Add fresh or frozen cherries along the side of the dish and sprinkle with fresh rosemary.
Drizzle with honey and bake for 25 minutes or until the fruit is soft.
Serve with pork or beef for a refreshing and beautiful side dish without all the fuss!
Peach Pear & Cherry Cassolutte with Rosemary and Honey
1 large pear, peeled, cored and halved, then sliced thin in half rounds
2 large peaches, peeled, seeded and halved, thinly sliced in half rounds
14-16 fresh cherries, pitted
2 tablespoon honey
sprigs of fresh rosemary
dash of cinnamon
Preheat oven to 350 degrees. Prepare two small casserole dishes, ramekins or pans by lightly greasing or spraying with Pam. Layer the fruit alternating between the peaches and pears and top with Rosemary adding cherries on the side. Drizzle the cassolutte with 1 tablespoon of honey for each dish and a dash of cinnamon. Bake for 25 minutes at 350 degrees. Allow the fruit to rest for 5 minutes before serving.
(slightly adapted from a recipe by Mimi Thorisson)
We loved this wonderful little naturally sweet side dish – with the distinct savory note from rosemary. Unique, healthy, easy and quick. Perfect!!! Hope you have a wonderful weekend and thanks so much for stopping by!