This is a great no fuss dessert that makes the most of the delicious stone fruit that are coming into season right now.
We make this a lot all year round, and during the colder months use pears instead. It is often made on the weekends when we make more time for dinner and it is always a nice way to end a meal (and the leftovers are always good too!).
When I’m making this with stone fruit, I like to use a variety of plums, nectarines and white and yellow peaches as the combination creates wonderful flavour and look to the dessert.
Roasted Summer Stone Fruit
Ingredients:
1-2kg stone fruit (e.g. peaches, nectarines, plums)
45g butter, softened
2 tbsp panela sugar (or brown sugar)
1 tsp vanilla bean paste
1 tsp ground cinnamon
125ml Moscato
50g slivered almonds
thick cream to serve (I use Little Big Dairy Co’s Pure Double Cream)
Method:
Preheat oven to 180 degrees Celsius and cut the fruit into wedges, removes the stones or cores. Place fruit in a large baking dish.
In a small bowl mix together the butter, sugar, vanilla and cinnamon and scatter teaspoonfuls of the mixture over the fruit.
Pour the wine over the fruit and bake for about 30 minutes or until the fruit is beginning to soften. Briefly remove the fruit from the oven and scatter over the almonds and continue baking for another 10 minutes or until the almonds and the fruit are golden.
Serve warm with cream (or ice cream).
Reference: ‘Bill’s Italian Food’ by Bill Granger (HarperCollins, 2013), p.229.
