Butter Poached Stone Fruit Recipes

BUTTER-POACHED STONE FRUIT

Steps:

• Combine 2 1/2 cups sugar, 5 cups water, 1 stick butter and the seeds of 1 vanilla bean in a saucepan; bring to a boil.
• Add 1 1/2 pounds halved fruit, reduce heat and cook until tender, 10 to 15 minutes.
• Remove fruit from liquid. Cool slightly and serve.

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.

STONE-FRUIT COMPOTE

Steps:

• In a small saucepan, combine fruit, honey, pinch of salt, water, and desired flavor combination (optional). Cook over medium-high, stirring occasionally, until fruit is soft, 8 to 12 minutes. Transfer to a pint-size jar and let cool.