ROASTED STONE FRUIT
Steps:
- Preheat the oven to 425 degrees F.
- 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.
ROASTED STONE FRUIT
Steps:
- 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.
ROASTED STONE FRUIT
Make and share this Roasted Stone Fruit recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 83.8, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 0.8, Carbohydrate 14.2, Sugar 13.9, Protein 0.1
ROASTED STONE FRUITS
Bake peaches, nectarines and apricots in Italian Marsala wine, honey and butter and serve warm with ice cream
Provided by Sarah Cook
Categories Dessert, Dinner
Time 45m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss all the fruits into a snug ovenproof dish or roasting tin. Pour over the Marsala, drizzle over the honey and dot with the butter. Roast for 30 mins until the fruits are juicy and tender but not mushy. Serve warm with their juices, scoops of ice cream and florentines (see Goes well with...).
Nutrition Facts : Calories 174 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
ROASTED STONE FRUITS WITH VANILLA
This compote is delicious served warm with ice cream, or cold for breakfast with yogurt
Provided by Barney Desmazery
Categories Breakfast, Dessert, Dinner, Snack
Time 30m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 8. Tip the sugar, vanilla pod, cardamom, lime zest and juice into a food processor, then blitz until blended, or mash together using a pestle and mortar. Tip the fruit into a shallow baking dish, then toss in the sludgy sugar.
- Roast for 20 mins until the fruits have softened, but not collapsed and the sugar and fruit juices have made a sticky sauce. Any leftovers will keep in the fridge for up to 2 days.
Nutrition Facts : Calories 270 calories, Carbohydrate 68 grams carbohydrates, Sugar 68 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
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- Preheat your oven to 350˚F/180˚C, combi steam setting. If your oven has variable steam settings, use 100% steam. If not, don't worry! Just set to combi steam at the correct temperature and the oven will figure out the humidity for you.
- Put all your fruit into a dish where the pieces can be packed in fairly snugly. If you have enough space, lay it in cut-side up. If you went a little overboard on your fruit quantity, like I often do, just tuck it all in standing on end.
- Halve the vanilla bean and tuck it under the fruit. Sprinkle with sugar – in general, I find the plums need a little more, other fruits a little less. I prefer to err on the side of less sweet so rarely use the entire half cup. And I’ve done very sweet apricots with absolutely no sugar, which was just fine, although the lack of added sugar means they only last a couple of days in the fridge.
- Put the dish, uncovered, in the oven and cook for around 20 minutes, by which time the fruit should be bubbling, softened, syrupy and just starting to brown at the edges. If it’s not soft enough for you, put it back in for a few more minutes.
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