Baking Fruit

A simple way of cooking fruit is to bake it. Many larger fruits act as edible baking containers for sweet and savory fillings. Baked apples are the most obvious example, but peaches and pears are other candidates for stuffing. Quinces are a more unusual choice, and may be filled with a savory stuffing such as lamb and chestnut. The cavity left by coring or pitting invites fillings such as one or two tablespoons of raisins mixed with chopped walnuts, crushed macaroons, or cottage cheese mixed with chopped, dried apricots. The fruit itself may be studded with cloves or slivered almonds for extra flavor.