Roasted Stone Fruit

Total Time:
10 min
Prep:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/4 cup sugar or honey
  • 1/2 teaspoon ground spices (recommended: cinnamon, nutmeg, or cardamom), optional
  • 3 to 4 cup (about 1 1/2 pounds) fresh fruit, pitted, sliced, or halved (recommended: peaches, plums, nectarines, apricots, pears, apples, pineapple, mangos, strawberries, or bananas)
  • 1 teaspoon pure vanilla extract or 1/2 vanilla bean
  • 1/4 cup fresh orange or lemon juice
  • 1 tablespoon unsalted butter
  • Roasted Stone Fruit Variations, recipes follow
Directions
  • Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and spices.

  • In another bowl, toss the fruit with the vanilla, and orange juice.

  • In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly with sugar and spices.

  • Roast for approximately 20 minutes or until the fruit is fork tender.

  • Serve the roasted fruit over vanilla bean ice cream accompanied by a shortbread cookie. You could also serve fruit with fresh whipped cream or creme fraiche and use it as a filling or topping for crepes.

  • Roasted Fruit Variations:

  • Peaches and Cream: Roast peaches with cinnamon and nutmeg. Serve with sweetened cream in between sliced buttermilk biscuits.

  • Cranberry-Pear Walnut: Roast 4 sliced Anjou or Bosc pears with 3/4 cup fresh or frozen cranberries. Substitute the brown sugar for white sugar and add cinnamon. After the pears are roasted top with toasted walnuts.

  • Vanilla-Roasted Nectarines: Roast the nectarines seasoned with cardamom and slightly increase the vanilla extract. Serve with creme fraiche that has been sweetened with honey and vanilla.


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    Not what you're looking for? Try:

    Roasted Stone Fruit with Vanilla Ice Cream

    Recipe courtesy of Rachael Ray