By Lauren Alcott

Getting started

Today’s recipe is a special submission by a member of the Heirloom community – Lauren. In Lauren’s words, “My Aunt Lily’s love language was serving fruit to the people she loved. In the summertime when berries and stone fruit are at their best, she would roast them in the oven until syrupy and tender. She would say, “All they need is a little honey and a little heat.” I remember sitting in her garden enjoying a bowl of her special roasted fruit, which always had a generous dollop of cream on top. It will forever remind me of summer.”


  • 1 cup berries of your choice, larger ones halved
  • 2 plums, pitted and quartered
  • 1 Tbsp honey
  • créme fraîche, to finish
  • chopped pistachios, to finish

Step-by-step recipes


Preheat the oven to 350F.


Place the fruit on a baking sheet lined with parchment paper.


Roast for 20 minutes tossing at the halfway mark. The fruit will be syrupy and tender.


Spoon into a bowl and finish with a dollop of créme fraîche and a sprinkle of chopped pistachios.

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