Roasted Stone Fruits Recipes

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OVEN-ROASTED FRUIT



Oven-Roasted Fruit image

Provided by Ina Garten

Categories     dessert

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 5

6 peaches, pitted and cut into quarters or eighths
6 plums or Italian prune plums, pitted and quartered or halved
1/2 cup sugar
2 cups fresh raspberries
2 tablespoons orange juice

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes. Sprinkle with the sugar, and then top with the raspberries. Bake for 20 to 25 minutes, until tender.
  • Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.
  • Remove from the broiler and sprinkle with orange juice. Serve warm, at room temperature, or chilled.

ROASTED STONE FRUIT



Roasted Stone Fruit image

Provided by Marc Murphy

Categories     dessert

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 7

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

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



Roasted stone fruit image

Two of our crumble ingredients here - mighty oats and beautifully sweet dates - are super- high in fibre, helping to keep our guts healthy and happy, and keeping us regular!

Provided by Jamie Oliver

Categories     Breakfast     Super Food Family Classics     Fruit     Healthy breakfast ideas

Time 55m

Yield 12 portions

Number Of Ingredients 11

6 oranges
1 tablespoon balsamic vinegar
1 vanilla pod
150 g ripe strawberies
200 g Medjool dates
360 g porridge oats
80 g unsweetened desiccated coconut flakes
extra virgin olive oil
2 kg mixed seasonal stone fruit, such as plums, peaches, apricots, cherries
PER PORTION
1 tablespoon natural yoghurt

Steps:

  • Preheat the oven to 200°C/400°F/gas 6.
  • Halve the oranges and squeeze all the juice into a large roasting dish with the balsamic. Halve the vanilla pod lengthways and scrape out the seeds, then add both pod and seeds to the dish.
  • Grate in the strawberries, mix together, and pop into the oven to warm through while you prep your crumble and fruit.
  • For the crumble, tear the stones out of the dates and place the flesh in a food processor with the oats, coconut flakes, 1 tablespoon of oil and 130ml of water, then blitz into a crumble.
  • Pour into a roasting tray or dish (30cm x 40cm) and spread out into an even layer. Wash all the fruit, then halve or quarter, removing the stones as you go.
  • Pull the dish of warm, delicious juices out of the oven and gently stir in all the fruit. Return to the top shelf of the oven, place the crumble on the shelf underneath, and cook for 45 minutes, or until the fruit is soft and sticky and the crumble is nicely golden.
  • Stir the crumble occasionally as it cooks to break it up and give it a nice even colour.
  • Serve up however many portions you want while it's all warm, adding 1 tablespoon of yoghurt to each one.
  • Once cool, decant the rest of the crumble portions into an airtight jar to enjoy in the days that follow, and pop the fruit into the fridge, where it will keep happily for up to 5 days.

Nutrition Facts : Calories 218 calories, Fat 5.6 g fat, SaturatedFat 2.6 g saturated fat, Protein 4.8 g protein, Carbohydrate 37.2 g carbohydrate, Sugar 22.8 g sugar, Sodium 0 g salt, Fiber 3.6 g fibre

ROASTED FRUIT



Roasted Fruit image

Roasting peaches, plums, and nectarines releases their juices and creates a nice sauce for this herb-scented dessert. You could also add apricots.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

2 peaches
2 nectarines
2 plums
2 sprigs fresh rosemary
2 to 3 tablespoons sugar, (depending on sweetness of fruit)
2 tablespoons unsalted butter
1 tablespoon fresh lime juice
Mascarpone cheese

Steps:

  • Preheat oven to 400 degrees. Prick skins of 2 peaches, 2 nectarines, and 2 plums with a fork, then quarter and pit. In a 9-by-13-inch roasting pan, toss fruit with 2 sprigs fresh rosemary, 2 to 3 tablespoons sugar (depending on sweetness of fruit), 2 tablespoons unsalted butter, cut into pieces, and 1 tablespoon fresh lime juice.
  • Roast fruit until fork-tender, 15 to 20 minutes. Discard rosemary.
  • Serve fruit warm with a dollop of mascarpone cheese.

Nutrition Facts : Calories 15 g, Fat 6 g, Fiber 2 g, Protein 1 g

ROASTED STONE FRUITS WITH VANILLA



Roasted stone fruits with vanilla image

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

175g golden caster sugar
1 vanilla pod , split in two
5 cardamom pods
zest and juice 1 lime
6 apricots , halved and stoned
3 peaches , quartered and stoned
3 nectarines , quartered and stoned

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

ROASTED STONE FRUIT



Roasted Stone Fruit image

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

1/4 cup sugar or 1/4 cup honey
1/2 teaspoon of ground spices (recommended ( cinnamon, nutmeg, or cardamom)
3 -4 cups fresh fruit, pitted, sliced or halved (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 juice or 1/4 cup lemon juice
1 tablespoon unsalted butter

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



Roasted stone fruits image

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

3 peaches , halved, stoned and cut in chunky wedges
3 nectarines , halved, stoned and cut in chunky wedges
6 apricots , halved and stoned
400ml marsala
2 tbsp honey
50g butter

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

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