Roasted stone fruits with vanilla

Recipe uploaded by

Barney Desmazery

5 ratings

Recipe by Barney Desmazery

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1. Heat oven to 220C/fan 200C/gas 8. Tip the sugar, vanilla pod, cardamom, lime zest and juice into a food processor, then blitz until blended, or mash together using a pestle and mortar. Tip the fruit into a shallow baking dish, then toss in the sludgy sugar.
2. Roast for 20 mins until the fruits have softened, but not collapsed and the sugar and fruit juices have made a sticky sauce. Any leftovers will keep in the fridge for up to 2 days.

Why not try...

Making a quick Knickerbocker Glory using sliced stone fruits, raspberries and vanilla ice cream, topped with whipped cream.

Per serving

270 kcalories, protein 3g, carbohydrate 68g, fat 0 g, saturated fat 0g, fibre 4g, salt 0.02 g

Latest comments and suggestions

• stuck-on-the-rock

  04 November 2007

  stuck-on-the-rock rated and commented on this recipe

  

  This was a real hit. We made it over and over again during the summer months using a variation of stone fruits depending on what was ripe at our local farm shop. The cardamom pods add an extra dimension and kept our guests guessing. We served it to our guests who claims he 'hates puddings' and he loved it!

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• Joanne

  12 January 2008

  Joanne rated and commented on this recipe

  

  This is a really tasty desert and is also great cold. I found it a little too sweet so I reduced the sugar and it still tasted great.

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• beckyandholly

  25 March 2008

  beckyandholly commented on this recipe

  I loved this pudding and it was sooo easy! Really tasty and great for an informal dinner party. We had nectarines and various coloured plums, and served it with vanilla ice-cream. Would also be nice with Mascarpone too...yum!

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• WesRecipes

  09 July 2008

  WesRecipes commented on this recipe

  This recipe is absolutely delicious, quick and easy to prepare and absolutely foolproof.

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• Katja

  30 October 2008

  Katja rated this recipe

  

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• hussain

  21 June 2009

  hussain commented on this recipe

  Devine. it smells amazing when its cooking. we took it out after 16 minutes and it was perfect. indeed, perhaps better for a desert recipe than breakfast, but this is our first time making it. and we're not complaining. Might throw in a dash of cinnamon next time and try a pear in the mix - topped with blueberries.

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• Caroline

  26 July 2009

  Caroline rated and commented on this recipe

  

  Made this with peaches and 100g of sugar. Stirred in 100g blueberries for the last 5 minutes. Forgot to add the vanilla pod, but still truly delicious. Really fantastic.

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• LadyBird

  10 September 2009

  LadyBird rated and commented on this recipe

  

  I used fruit sugar to make it suitable for my mum who is diabetic, it was lovely....like the knickerbockerglory idea gonna give that a go and i agree it would be great with marscapone

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Ingredients

• 175g golden caster sugar
• 1 vanilla pod , split in two
• 5 cardamom pods
• zest and juice 1 lime
• 6 apricots , halved and stoned
• 3 peaches , quartered and stoned
• 3 nectarines , quartered and stoned

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Difficulty and servings

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian, Low-fat

Ingredients

• 175g golden caster sugar
• 1 vanilla pod , split in two
• 5 cardamom pods
• zest and juice 1 lime
• 6 apricots , halved and stoned
• 3 peaches , quartered and stoned
• 3 nectarines , quartered and stoned

Per serving

270 kcalories, protein 3g, carbohydrate 68g, fat 0 g, saturated fat 0g, fibre 4g, salt 0.02 g

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