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Baked Bonne Bouche with Roasted Fruit

This would make a simple yet beautiful dessert or snack any time of year, using the fruits of the season!

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Ingredients

1 pound ripe but firm fruits (apples pears, peaches, plums, figs…)
2 tablespoons fresh squeezed lemon juice
1.5 tablespoons sugar depending on the sweetness of fruit
2 tablespoons unsalted butter cut into pieces
2 tablespoons sweet wine eau de vie, complimentary liqueur or juice
2 tablespoons fresh herbs (rosemary thyme or sage leaves)
½ cup nuts (almonds pecans, pistachios, hazelnuts or walnuts)
1 chilled Bonne Bouche
Toast snaps, tuiles, or biscotti for serving

Instructions

Preheat oven to 400°F.
With a fork, prick the skins, pit and quarter large or halve small fruits. In a baking dish or small roasting pan, toss fruit with liquids, sugar, butter, and herbs. Roast, tossing occasionally, until fruit begins to darken and tenderize- about 10 minutes. Reduce temperature to 350°F.
Top the fruit with the Bonne Bouche and sprinkle nuts over fruit and cheese.
Return to oven and bake about 5–10 minutes until cheese puffs up and is soft to the touch but before it begins to run and the nuts are toasted.
Remove and allow to cool slightly before serving with toast or biscuits.

Notes

Image and recipe source: Vermont Creamery

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