Summer Fruit Bake
Summer Fruit Bake. Fresh blueberries, raspberries, strawberries, and apricots tossed with orange and lemon segments. Baked until the fruit has softened and the juices have created a brilliantly flavored sauce. Served warm with ice cold whipped cream.
Ingredients
- 100 grams granulated sugar (1/2 cup)
- 15 grams cornstarch (2 tablespoons)
- 7 to 9 cups assorted fresh stone fruit and berries (blueberries, blackberries, strawberries, raspberries, apricots, nectarines, peaches, plums)
Instructions
- Add sugar and cornstarch to large mixing bowl. Stir to combine. Add fresh fruit to bowl. Toss to coat in sugar mixture. Set fruit aside at room temperature for about 30 minutes, occasionally tossing the fruit to coat all pieces.
- Preheated oven to 350 degrees F.
- Pour the fruit into a large baking or casserole dish and bake in preheated oven for 20 minutes. Remove from oven and cool slightly.
- Serve warm fruit with ice cold whipped cream.