ROASTED FALL FRUIT WITH BALSAMIC-GINGER GLAZE

Serves: 6

Cooking oil spray or olive oil, for the pan

2 tbsp (30 mL) aged balsamic vinegar

2 tbsp (30 mL) honey

1 tbsp (15 mL) minced fresh ginger root

1/8 tsp (0.5 mL) kosher salt, or more as needed

3 firm, ripe pears, unpeeled

2 cups (500 mL) red grapes, sliced lengthwise

8 fresh figs, preferably Black

Mission, stemmed and halved lengthwise

Greek yogurt ( full- or low-fat), for serving (optional)

1. Preheat the oven to

400 F (205 C) with the rack in the middle. Spray or brush a rimmed baking sheet with oil.

2. In a large bowl, stir together the balsamic vinegar, honey, ginger and salt to combine. Taste and season with more salt, if needed.

3. Transfer 1 tbsp (15 mL) of the mixture to a smaller bowl. Quarter the pears lengthwise. Then using a melon baller or small spoon, scoop the core out of each piece. Leave the stems intact if you’d like.

4. Place the pears and grapes in the bowl with the balsamic mixture and toss to coat. Then transfer them to the baking sheet and roast for 10 minutes. 5. Toss the figs with the reserved glaze in the smaller bowl. Remove the sheet from the oven and give the pears and grapes a gentle toss.

6. Turn the pears, so that they are cut-side down, if they are not already.

7. Add the figs to the sheet and return to the oven until the fruit has softened but retains its shape and the glaze has begun to caramelize, about 10-15 minutes more.

8. Let cool slightly before serving as is or with a dollop of Greek yogurt, if desired.

Note: The fruit can be roasted up to two days ahead of serving. Make sure to bring it to room temperature before serving.