Roasted Stone Fruit

1. 1

   Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and spices.

2. 2

   In another bowl, toss the fruit with the vanilla, and orange juice.

3. 3

   In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly with sugar and spices.

4. 4

   Roast for approximately 20 minutes or until the fruit is fork tender.

5. 5

   Serve the roasted fruit over vanilla bean ice cream accompanied by a shortbread cookie. You could also serve fruit with fresh whipped cream or creme fraiche and use it as a filling or topping for crepes.

6. 6

   Roasted Fruit Variations:

7. 7

   Peaches and Cream:

8. 8

   Roast peaches with cinnamon and nutmeg. Serve with sweetened cream in between sliced buttermilk biscuits.

9. 9

   Cranberry-Pear Walnut:

10. 10

    Roast 4 sliced Anjou or Bosc pears with 3/4 cup fresh or frozen cranberries. Substitute the brown sugar for white sugar and add cinnamon. After the pears are roasted top with toasted walnuts.

11. 11

    Vanilla-Roasted Nectarines:

12. 12

    Roast the nectarines seasoned with cardamom and slightly increase the vanilla extract. Serve with creme fraiche that has been sweetened with honey and vanilla.

No additional tips available.