We often see Dulce de Leche (milk-based sauce) served in restaurants here on the Gulf coast. With a large Cuban influence, long been in the Tampa Bay area, we've been fortunate in our exposure to so many delicious foods. Now and then I pop over to Martha Stewart's Living and browse for a bit. Almost always I find something wonderful in home decor or, as in today's case a new recipe. I like simple and healthy when it comes to deserts. Keeping within the springtime theme, I found "Roasted Apricots with Dulce de Leche" a good choice for the Mister and myself or a lovely desert for guest. I like that not only can you use apricots, peaches, plums or nectarines, I'm quite sure a favorite...plantains would be delicious.
The Dulce de Leche is so simple....
Ingredients:l/2 Cup nonfat Sweetened Condensed Milk
2 tablespoons sugar
Directions...In small saucepan, combine the milk and sugar and cook over med heat until reduced in half ...about 10 mins. The mixture will turn color of peanut shells.
Fruit roasting directions....450 degree oven
Toss fruit in sugar, cinnamon and vanilla extract
Roast in shallow roasting pan about 15 or 20 minutes....stir once or twice.
Serve
While fruit is warm, serve in a small glass dish. Be especially liberal when it comes to the Dulce de Leche....Yum!
