Roasted stone fruits
- Sarah Cook
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Serves 6 - 8
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 4.5 out of 5.2 ratingsRate
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Bake peaches, nectarines and apricots in Italian Marsala wine, honey and butter and serve warm with ice cream
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Ingredients
Nutrition
Units:
MetricUS
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3 peaches
halved, stoned and cut in chunky wedges
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3 nectarines
halved, stoned and cut in chunky wedges
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6 apricots
halved and stoned
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400ml marsala
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2 tbsp honey
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50g butter
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Nutrition: per serving (8)
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kcal174
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fat5g
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saturates3g
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carbs16g
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sugars16g
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fibre0g
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protein2g
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salt0.1g
low
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Method
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step 1
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...).
Recipe from Good Food magazine, August 2012
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A star rating of 4.5 out of 5.2 ratings
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