ROASTED STONE FRUIT
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 WITH VANILLA ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 27m
Yield 4 servings
Number Of Ingredients 5
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
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.
BROILED STONE FRUIT WITH CARDAMOM BANANA SOFT SERVE
Easy chai-inspired almondmilk soft serve with roasted stone fruit.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Place fruit in a baking dish, cut side up and pour cider over top. Sprinkle tops with sugar and cook at 425 degrees F for 17 minutes and finish under the broiler until browned.
- To make soft serve, place ingredients in a blender and blend until smooth. Serve under fruit immediately or chill in freezer in a dish for 1 hour to make more scoopable.
- Sprinkle with chia seeds and blueberries.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 49.1 g, Fat 2.4 g, Fiber 5.3 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 92.1 mg, Sugar 27.4 g
ROASTED STONE FRUIT
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
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
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
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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