Roasted Stone Fruit

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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 6 to 8 servings
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2 tablespoons unsalted butter

3 to 4 pounds stone fruit, such as peaches, plums and apricots, pitted and cut into big equal-sized chunks 

Two 3-inch cinnamon sticks 

1 cup ruby port 

Freshly cracked black pepper 

1/4 cup brown sugar 

1 pint vanilla ice cream 


  1. Preheat the oven to 425 degrees F.
  2. Butter the inside of a medium cast-iron skillet. Add the fruit and cinnamon sticks to the skillet. Add the port and a few grinds of pepper. Sprinkle brown sugar on top and roast until the fruit is soft, about 10 to 15 minutes. Discard cinnamon sticks and serve with ice cream.