Roasted Stone Fruits With Vanilla Recipes

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ROASTED STONE FRUIT WITH VANILLA ICE CREAM



Roasted Stone Fruit with Vanilla Ice Cream image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 27m

Yield 4 servings

Number Of Ingredients 5

2 plums, cut in 1/2 and pitted
2 peaches, cut in 1/2 and pitted
2 apricots or nectarines, cut in 1/2 and pitted
1/2 cup balsamic vinegar, look for a little age and good quality
1 pint French vanilla ice cream

Steps:

  • Preheat oven to 350 degrees F.
  • Place the fruit in a small baking dish and drizzle with balsamic vinegar, season with a little salt and pepper and transfer to the oven. Roast for 15 to 20 minutes depending on how ripe your fruit is. Remove from the oven and divide between 4 dessert bowls, drizzle with any of the balsamic vinegar that is in the baking dish. Top each bowl with a scoop of ice cream.

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

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

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