Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
12–14
servingsEasy
Published 2015
Roasted root vegetables are a favorite of mine in the colder months. The intense, dry heat of the oven brings out all of the sugars and caramelizes them, making for flavorful veggies with a dark, crisp crust on the outside. Applying this same method to fruit is only logical, and is the perfect way to heighten the sweetness of already-delicious produce bound for a dessert. Combining roasted apples with a simple vanilla cheesecake and a spicy gingersnap crust, you end up with a grand finale t
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe