Recipe courtesy of Kelsey Nixon
Episode: Roasting
Roasted Stone Fruit
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
10 min
Active:
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.

IDEAS YOU'LL LOVE

Stone Fruit Pouches

Recipe courtesy of Alton Brown

Stone Fruit Salsa with Cinnamon Chips

Recipe courtesy of Kelsey Nixon

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