We're not even two weeks into September but we're suddenly craving all of the apple desserts
Peaches, plums, and apples all release a lot of liquid as they cook, so, normally, you would need to add flour, starch, or some type of thickener to absorb and thicken the liquid. But,
when you pre-roast your fruit, you both remove excess water from the fruit and concentrate both its sweetness and tartness. Note that, as the fruit roasts, it will also shrink, losing about 20 to 30 percent of its volume. So, you may need to increase amount of fruit you would normally use in your dessert to compensate. If a recipe calls for three pounds of fruit, you might need to add two extra pounds or so; your pie won't have that beautiful domed top unless you add the extra fruit.
This is also a great hack for not-yet-ripe or out-of-season fruit. That flavorless, rock-hard peach will suddenly gain new life after a half-hour in the oven. Just allow yourself a few trial runs using pre-roasted fruit in your favorite tried-and-true dessert recipes, as you may also need to adjust the amounts of sugar and thickener, as well as cook times.Explore Bon Appétit
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