No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


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


  • 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


  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:

Related Topics