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Roasted Fruit

Roasting peaches, plums, and nectarines releases their juices and creates a nice sauce for this herb-scented dessert. You could also add apricots.

  • Servings: 4
Roasted Fruit

Source: Everyday Food, September 2004

Ingredients

  • 2 peaches
  • 2 nectarines
  • 2 plums
  • 2 sprigs fresh rosemary
  • 2 to 3 tablespoons sugar, (depending on sweetness of fruit)
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lime juice
  • Mascarpone cheese

Directions

  1. Preheat oven to 400 degrees. Prick skins of 2 peaches, 2 nectarines, and 2 plums with a fork, then quarter and pit. In a 9-by-13-inch roasting pan, toss fruit with 2 sprigs fresh rosemary, 2 to 3 tablespoons sugar (depending on sweetness of fruit), 2 tablespoons unsalted butter, cut into pieces, and 1 tablespoon fresh lime juice.

  2. Roast fruit until fork-tender, 15 to 20 minutes. Discard rosemary.

  3. Serve fruit warm with a dollop of mascarpone cheese.

Reviews (2)

  • sebqmb 16 Jun, 2013

    This was delicious! Was not sure how I would like the rosemary, but it added a very subtle flavor that complimented well with the fruit. Served it up warm on some vanilla ice cream. Ready to make it again tonight!

  • Geoffj4 5 Aug, 2008

    Find even more recipes for peaches, plums and nectarines including grilling stone-fruit tips from Adam Perry Lang at: www.eatcaliforniafruit.com.

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