Roasted stone fruits
Bake peaches, nectarines and apricots in Italian Marsala wine, honey and butter and serve warm with ice cream
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Low-fat
- 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...).
PER SERVING (8)
174 kcalories, protein 2g, carbohydrate 16g, fat 5 g, saturated fat 3g, fibre 0g, sugar 16g, salt 0.1 g
Recipe from Good Food magazine, August 2012.
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http://www.bbcgoodfood.com/recipes/2358648/
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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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Bake your own delicate nutty biscuits and keep them light as a feather with egg whites and icing sugar
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rating
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Low-fat
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
PER SERVING (8)
174 kcalories, protein 2g, carbohydrate 16g, fat 5 g, saturated fat 3g, fibre 0g, sugar 16g, salt 0.1 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
