Roasted Stone Fruits
Enjoy a delightful combination of summer fruits infused with the richness of Marsala wine in this easy and elegant dessert. Roasted to perfection, the juicy peaches, nectarines, and apricots are enhanced with a touch of honey and butter for a luscious finish. Served warm with a scoop of ice cream, this fruity treat is sure to impress your guests.
— Constant Cookbook
Ingredients
- 3 peaches , halved, stoned and cut in chunky wedges
- 3 nectarines , halved, stoned and cut in chunky wedges
- 6 apricots , halved and stoned
- 400ml Marsala
- 2 tbsp honey
- 50g butter
Instructions
- 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...).
Cook Time
30M
Prep Time
PT15M
Yield
Serves 6 - 8
Nutrition
- Calories: 174 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 16 grams sugar
- Protein Content: 2 grams protein
- Sodium Content: 0.1 milligram of sodium
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