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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!


  • 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


  • 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.


​Image and recipe source: Vermont Creamery
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