Roasted stone fruits

Roasted stone fruits

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

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 info

Nutrition per serving (8)

kcalories
174
protein
2g
carbs
16g
fat
5g
saturates
3g
fibre
0g
sugar
16g
salt
0.1g

Ingredients

  • 3 peaches, halved, stoned and cut in chunky wedges
  • 3 nectarines, halved, stoned and cut in chunky wedges
  • 6 apricots, halved and stoned
  • 400ml marsala
  • 2 tbsp honey
  • 50g butter

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Method

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...).

Recipe from Good Food magazine, August 2012

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Comments

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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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