Baked Fruit

By Joan_Z

Ingredients

• 4 Naval oranges (5-6 oz each)
• 2 Pink Grapefruit
• 1 Ripe pineapple
• 4 medium Bananas
• 3 tablespoons Lemon juice
• 1/2 teaspoon Thyme
• 1/4 cup Honey
• 1/4 cup Dark brown sugar
• Sprigs of Fresh mint (optional)

Preparation

Step 1

Preheat oven to 350. Peel oranges and grapefruits, and remove any white pith. Cut into segments, removing seeds and membranes between flesh. Save any juices. Set aside.

Peel pinapple, removing all dark eyes. Cut crosswise into 1/2 inch thick slices. Core centers. Cut 8 slices into quarters; save remaining slices for another use.

Peel bananas. halve crosswise, then lengthwise. Toss in a bowl with lemon juice to prevent discoloration.

Arrange fruit in a 9x13-2 baking dish (one you can serve in). At short end of pan, arrange pineapple,, overlapping pieces slightly. Next, make a narrow row with half of orange segments. Follow with grapefruit, overlapping slightly, then last row of oranges, followed by bananas to fill dish. (Can be made ahead to this point and refrigerated. When you're ready to complete the recipe, preheat oven and remove fruit from refrigerator; let it sit 15 minutes to warm up a bit).

Sprinkle fruit with thyme. Drizzle honey over top, then sprinkle evenly with brown sugar. Bake on center rack of oven 30 minutes, basting twice with any pan juices. Before serving, if desired, place under preheated broiler 1-2 minutes to brown slightly. Garnish with mint.

\\165 calories
.65 fat
no cholesterol.