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Roasted Fall Fruit With Balsamic-Ginger Glaze. MUST CREDIT: Photo by Tom McCorkle for The Washington Post.

An assortment of fresh fall fruit — pears, grapes and figs — looks splendid on the table and is lovely served as a fruit salad. But roasted together, married with a sweet-tangy glaze, it rises to another level of beauty and lusciousness entirely. The heat of the oven softens and warms the fruit, making it juicier and deepening the flavors, while giving it a true comfort-food allure.

It also concentrates and caramelizes the mixture of aged balsamic vinegar, honey and ginger, used for coating the fruit, ultimately resulting in a glorious glaze that not only adds a layer of exciting flavor, tying the different fruits together, but also gives the dish a beautiful, painterly patina.

It is a stunning, satisfying and healthful autumnal dessert or brunch dish, served either on its own or with a dollop of yogurt.

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