Ingredients
- 6-8 pieces’ stone fruit (apricots, plums, nectarines, peaches) cut in half crosswise and stones removed
- 2 Tbsp butter
- 1 Tbsp honey
- 1 vanilla bean, halved lengthwise and scraped, or 1 teaspoon pure vanilla extract
VANILLA ROASTED STONE FRUT
Method
- Preheat oven to 200C
- In a large, shallow baking dish, combine butter, honey and vanilla bean (seeds and pod)
- Add fruit, and turn to coat with butter mixture; arrange, cut side down, in a single layer
- Roast until the fruit is tender, 15 to 25 minutes, spooning with cooking liquid halfway through
- Serve fruit (warm or at room temperature) with ice cream or mascarpone and drizzle with cooking liquid
Comments
The selection of stone fruit is up to you. You can opt for just one variety of fruit or mix it up to add colour, flavours and taste.
Serves 4
Big thanks to Rosedale Orchard for their wonderful stone fruit.
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