Roasted Stone Fruit

A seasonal favourite, the natural flavours of these stone fruit are enhanced when roasted with a few pantry staples.

Serves: 6-8
Preparation Time: 5 minutes
Cooking Time: 25 minutes

Ingredients

• 12-14 stone fruit (peaches, nectarines, apricots, whatever you like)
• ¼ cup honey
• ½ teaspoon vanilla bean paste
• ¼ teaspoon sea salt flakes
• ¼ teaspoon ground cinnamon

Instructions

1. Preheat the oven to 200C (fan forced oven).
   
   
2. Halve and pit the stone fruit and place them on a medium size baking tray. Add the balance of the ingredients and lightly toss about until the fruit is well covered by the other ingredients.
   
   
3. Make sure the fruit is sitting with their cut side up in the tray and then pop them into the oven to roast for 25 minutes or until they are slightly browned around the edges.
   
   
4. Allow to cool a little before serving with quality ice cream, yoghurt, on top of your breakfast cereal or porridge, making sure not to forget to add the extra juices from the bottom of the tray.

Overview

There are some dishes that I find really hard to describe and this is one of those! I’ve started the post numerous times, first attempt being “A beautiful dessert”, but then realized these beauties are not just for desserts. The next attempt was “A flavour sensation”, and then rethought that one too. The next two starts were “A must try summer dish” and then “So delicious”…and all these are correct descriptions! The versatility of these little gems is just amazing!

To simplify things, all I’m going to say is this - infused subtly with honey, vanilla, sea salt and cinnamon, these stone fruits honestly couldn’t be easier to prepare to end up with massive deliciousness! You could also add a sprig or two or three of fresh thyme to the baking dish to up the ante yet again. Brilliant on their own, or with ice cream or yoghurt, I am sure you’re going to love this recipe!

As always, please feel free to comment below, share the recipe and also tag me on your socials if you make it!

H xx

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