Rating: 3.17 stars
71 Ratings
  • 5 star values: 17
  • 4 star values: 11
  • 3 star values: 16
  • 2 star values: 21
  • 1 star values: 6

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

Everyday Food, September 2004

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Read the full recipe after the video.

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • Serve fruit warm with a dollop of mascarpone cheese.

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Reviews (2)

71 Ratings
  • 5 star values: 17
  • 4 star values: 11
  • 3 star values: 16
  • 2 star values: 21
  • 1 star values: 6
Rating: 4 stars
06/16/2013
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!
Rating: Unrated
08/05/2008
Find even more recipes for peaches, plums and nectarines including grilling stone-fruit tips from Adam Perry Lang at: www.eatcaliforniafruit.com.