Roasted Stone Fruits
This delightful recipe combines the exotic flavors of cardamom, vanilla, and lime with the natural sweetness of South African peaches, nectarines, and plums. Roasting the fruits in a fragrant sugar mixture results in tender, juicy fruit with a sticky, flavorful sauce that pairs perfectly with creamy crème fraîche or Greek yogurt. Enjoy this warm and comforting dessert that celebrates the vibrant fruits of the season.
— Constant Cookbook
Ingredients
- 175g golden caster sugar
- 1 vanilla pod, split in two and seeds scraped out
- 5 cardamom pods
- Zest and juice 1 lime
- 3 South African peaches, stoned and quartered
- 3 South African nectarines, stoned and quartered
- 5 South African plums, stoned and quartered
- Low fat crème fraîche or Greek yoghurt to serve
Instructions
- Heat the oven to 220C/fan 200C/gas 8. Tip the sugar, vanilla seeds, cardamom, lime zest and juice into a food processor, then blitz until blended. Place the fruit into a shallow baking dish, then pour over the sugar mixture
- Roast for 20 minutes until the fruits have softened, but not collapsed and the sugar and fruit juices have made a sticky sauce
- Serve warm with low fat crème fraîche or Greek yoghurt
Yield
Serves 4
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