Have you ever thought about roasting fruits? Funny idea maybe, or maybe not….
For my taste, one of the best ways to showcase veggies is to roast them. I love roasted sweet potatoes, roasted fennel, carrots and pretty much every veggies I found, I tried to roast it. It just makes every flavors come out perfectly and it’s like having a small piece of heaven in my mouth.
…then I thought…
Why not trying to roast fruits to make a fun topping for yogurt, maybe oatmeal, cakes or even as a side dish beside a traditional breakfast!? Would that be possible or even tasty? In fact IT IS! and it’s damn delicious! Almost everything could be roasted as long as its slightly firm and you have to try to see if you like. My first try was with a supreme of oranges but for you, the sky is the limit! These days I dream of roasting green apples, peaches, pineapples, strawberries and more… Be sure that I’ll keep you posted on my experimentation via this blog and my facebook page (for the social media addicts who’s following me) but try it out on your own and let me know how it turned out.
Today I’m presenting you this sugar blend as “roasting sugar” but again, it could easily be used for any other type of purposes like on top of a freshly cut grapefruit, to add an extra kick of flavor to your oatmeal and more… Either way I hope you’ll enjoy it as much as I do 🙂
– INGREDIENTS –
1/2 teaspoon of pink peppercorns, coarsely crushed
the seeds from 3 green cardamom pods
2 tablespoons of cane sugar
1/4 teaspoon of mace ground (or nutmeg if you don’t have any)
1- Mix all the ingredients together.
2- Coarsely crush the pink peppercorns and the cardamom seeds
3- Keep in an air tight container.