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Roasted stone fruits

Roasted stone fruits

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(1 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 6 - 8
Bake peaches, nectarines and apricots in Italian Marsala wine, honey and butter and serve warm with ice cream

Nutrition and extra info

Nutrition per serving (8)

  • kcalories174
  • fat5g
  • saturates3g
  • carbs16g
  • sugars16g
  • fibre0g
  • protein2g
  • salt0.1g
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Ingredients

  • 3 peach, halved, stoned and cut in chunky wedges

    Peach

    pee-ch

    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 3 nectarine, halved, stoned and cut in chunky wedges

    Nectarine

    nek-tar-een

    A smooth-skinned variety of peach native to China, similarly flavoured to peaches with slightly…

  • 6 apricot, halved and stoned

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 400ml marsala
  • 2 tbsp honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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Method

  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...).

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Comments (1)

michelle43's picture
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I halved the recipe, but also added plums and only used a small amount of honey (around a teaspoon) with just a very small amount of butter. The fruits were delicious and worked really well with the creme fraiche ice cream (Aug '12 edition)
Will be doing again

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