Dessert [dih-zurt] (noun): the part of the meal I used to love most.
For years I was a dedicated sugar lover. As soon as dinner was finished, I wanted something sweet—cookies, brownies, candy, ice cream. If it was sugary, I wanted it.
Then I met my boyfriend, who—strangely—doesn’t enjoy sweets. At first I found it baffling. How could someone not love desserts? It meant I often faced a restaurant dilemma: skip dessert or order one and eat it all myself. Over time I started skipping it more and more. To my surprise, my cravings diminished.
That said, I still occasionally want a treat—just not a heavy, high-calorie one. Sometimes a few grapes satisfy me, but other times grapes fall short. Recently I saw a roasted fruit recipe and decided to try it. The result was better than I’d expected: it tastes like pie while being light and simple.
ROASTED PLUMS AND PEACHES
Approximately 85 calories for 2 halves
2 SmartPoints for 2 halves (approximate)
This recipe is straightforward and quick to prepare, yet it delivers rich flavor. Roasting intensifies the fruit’s natural sweetness and creates a warm, pie-like dessert without heavy crust or added fat. Use ripe fruit for the best results—ripe peaches and plums become tender and juicy, while a light sprinkle of cinnamon and a touch of butter round everything out.
You can adapt this method to many types of stone fruit: peaches, plums, nectarines, apricots, even pears or mangoes. I used three plums and three peaches, but you can scale the quantities to serve more or fewer people.
Recipe Overview
An indulgent but light dessert that tastes like pie. Ready in about 35 minutes with minimal prep.
- Prep time: 5 minutes
- Cook time: 30 minutes (depending on fruit ripeness)
- Total time: 35 minutes
- Yield: about 12 fruit halves (scalable)
- Category: Dessert
Ingredients
- 3 plums
- 3 peaches
- Juice from 1 orange
- 1 tsp vanilla extract
- 1/8 cup sugar
- 1/4 tsp ground cinnamon
- 1 tbsp unsalted butter
Instructions
- Preheat the oven to 400°F (200°C).
- Slice plums and peaches lengthwise and remove the pits.
- Place the fruit halves in a bowl and pour in the vanilla and orange juice. Toss gently to coat each piece.
- In a small bowl, combine the sugar and cinnamon.
- Grease a baking dish and arrange the fruit halves skin-side down. Drizzle any remaining juice over the fruit.
- Cut the butter into small pieces and place one small piece on each fruit half.
- Sprinkle the cinnamon-sugar mixture evenly over the fruit.
- Bake for 20–40 minutes, depending on how ripe your fruit is, until the fruit is tender and caramelized at the edges.
- Serve warm. A scoop of ice cream or a dollop of fat-free whipped topping works well, though this dessert is delightful on its own.
Notes
– Serving suggestion: 2 fruit halves per serving.
– Variations: try nectarines, apricots, pears, or mango for different flavors and textures.
– Adjust sweetness: reduce the sugar or omit it if your fruit is very ripe and sweet.
Nutrition (approximate per serving: 2 fruit halves)
- Calories: 85
- Sugar: 14.9 g
- Sodium: 0.4 mg
- Total fat: 2.2 g
- Saturated fat: 1.2 g
- Carbohydrates: 16.6 g
- Fiber: 1.9 g
- Protein: 1 g
- Cholesterol: 5.1 mg
This simple roasted fruit recipe is perfect when you want a satisfying dessert without a lot of effort. Roasting brings out the fruit’s natural sugars and flavors, so you get a warm, comforting treat that feels indulgent but remains light. Try it for a quick weeknight dessert, a brunch component, or a healthy finish to a summer meal.
Recipe adapted from Kelsey’s Essentials on the Cooking Channel.
Did you make this recipe? I’d love to hear how it turned out and what fruit combinations you tried.