Roasted Summer-Fruit Salad

Ingredients

• 6 tablespoons balsamic vinegar 
• 1 tablespoon juice of lime fresh
• 0.8 cup mangos ripe cubed peeled
• 1 tablespoon butter melted
• 1.5 cups papaya peeled sliced
• 1.5 cups peaches peeled sliced
• 1 teaspoon sugar 

Equipment

• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 47
2. Place fruit in an 11 x 7-inch baking dish.
3. Combine lime juice and margarine.
4. Drizzle over fruit; sprinkle with sugar.
5. Bake at 475 for 10 minutes.
6. Bring vinegar to a boil in a small saucepan, and cook 3 minutes or until vinegar is reduced to 1 1/2 tablespoons.
7. Drizzle vinegar reduction over roasted fruit, and toss gently.