Use leftover fruit to make a tasty masterpiece with this recipe.
2 tbsp Extra-virgin olive oil
1 tsp Kosher salt
Freshly cracked black pepper
1 tbsp Fresh thyme and/or oregano leaves (stripped from about 4 sprigs)
Juice of 2 lemons (about 6 tbsp)
1 cup Raw tahini (sesame paste)
1/2 tsp Kosher salt
1 Ice cube
Flaky sea salt for garnish
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Arrange the fruit, cut side up, on the prepared baking sheet. Drizzle with the olive oil and season well with the salt and pepper to taste. Sprinkle the fruit with all but a pinch of the fresh herbs.
Place the baking sheet in the oven and immediately reduce the heat to 250°F. Roast until the fruit is very soft and juice and starting to caramelize, about two hours. (Alternatively, turn off the oven after one hour and leave the fruit in the oven overnight. This will produce a more leathery result. Either way is good!)
To make the tahini, combine three tablespoons of lemon juice, the tahini, 3/4 cup water, salt, and the ice cube. Whisk vigorously until the mixture comes together. It should lighten in color and thicken enough that it holds an edge when the whisk is dragged through it.
Remove the ice cube if any remains unmelted and adjust the seasoning, adding more lemon juice and sal tuntil the sauce is addictive -- you will know. Scrape the sauce into a shallow serving dish and hide it from the eaters in your hours until ready to serve.
Layer a plate with the roasted fruit, the drizzle with the tahini dressing. Sprinkle with the reserved fresh thyme or oregano and a pinch of flaky sea salt. Save extra tahini dressing for later use.
If you have plums in the fridge that are about to go bad, try cutting them up and roasting them in your oven. This recipe was discovered by Daphne Oz by mistake when she had leftover plums one day. Give this perfectly sweet and savory recipe a try!
From THE HAPPY COOK by Daphne Oz. Copyright © 2016. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.