Roasted stone fruits
Ingredients
- Step 1 3 peaches , halved, stoned and cut in chunky wedges
- Step 2 3 nectarines , halved, stoned and cut in chunky wedges
- Step 3 6 apricots , halved and stoned
- Step 4 400ml marsala
- Step 5 2 tbsp honey
- Step 6 50g butter
Calories: 174
Carbohydrate: 16 g
Protein: 2 g
Fat: 5 g
Cook time: 45 minutes
Prep time: 15 minutes
Total time: 60 minutes
Servings: 8
TAGS
Dessert
Dinner
Italian
Josh Eagleton
200 kcal or less
30-60 minute
6 serving
Al fresco
Baked fruit
Baked peach
Compote
Entertaining
Fruit and ice cream
In season
Italian wine
Juicy
Main
Masala wine
Outdoor
Sarah Cook
Summer fruit
Directions
- 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...).