Inspired by this Delia Smith recipe: http://www.deliaonline.com/recipes/collections/delias-summer-collection/summer-fruit-compote, we decided to roast all of our remaining summer fruit on hand – 2 black plums and 1 red plum (cut into 6 pieces each) , 3 small ripe guavas (cut into quarters), and a cup of red seedless grapes (whole). We tossed them with ¼ cup balsamic vinegar (3 to 1 ratio of traditional balsamic and fruit-infused white balsamic), a mounded ¼ cup white sugar, and about a Tbsp freshly grated ginger. We oven-roasted at 350 for about 40 mins, tossing once midway. (Aug. 2016)
Note: We found the guava seeds hard and inedible, similar to blackberry seeds. The next time we use guava for this recipe, we will remove the seeds before tossing them with the other fruit.
Cooking Adventures 