ROASTED STONE FRUIT WITH VANILLA ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 27m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Place the fruit in a small baking dish and drizzle with balsamic vinegar, season with a little salt and pepper and transfer to the oven. Roast for 15 to 20 minutes depending on how ripe your fruit is. Remove from the oven and divide between 4 dessert bowls, drizzle with any of the balsamic vinegar that is in the baking dish. Top each bowl with a scoop of ice cream.
ROASTED STONE FRUITS WITH VANILLA
This compote is delicious served warm with ice cream, or cold for breakfast with yogurt
Provided by Barney Desmazery
Categories Breakfast, Dessert, Dinner, Snack
Time 30m
Yield Serves 4
Number Of Ingredients 7
Steps:
- 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.
- 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.
Nutrition Facts : Calories 270 calories, Carbohydrate 68 grams carbohydrates, Sugar 68 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
ROASTED STONE FRUIT
Steps:
- Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and spices.
- In another bowl, toss the fruit with the vanilla, and orange juice.
- 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.
- Roast for approximately 20 minutes or until the fruit is fork tender.
- 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.
- Roasted Fruit Variations:
- Peaches and Cream: Roast peaches with cinnamon and nutmeg. Serve with sweetened cream in between sliced buttermilk biscuits.
- Cranberry-Pear Walnut: 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.
- Vanilla-Roasted Nectarines: Roast the nectarines seasoned with cardamom and slightly increase the vanilla extract. Serve with creme fraiche that has been sweetened with honey and vanilla.
ROASTED STONE FRUIT
Make and share this Roasted Stone Fruit recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and spices.
- In another bowl, toss the fruit with the vanilla, and orange juice.
- 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.
- Roast for approximately 20 minutes or until the fruit is fork tender.
- 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.
- Roasted Fruit Variations:.
- Peaches and Cream:.
- Roast peaches with cinnamon and nutmeg. Serve with sweetened cream in between sliced buttermilk biscuits.
- Cranberry-Pear Walnut:
- 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.
- Vanilla-Roasted Nectarines:
- Roast the nectarines seasoned with cardamom and slightly increase the vanilla extract. Serve with creme fraiche that has been sweetened with honey and vanilla.
Nutrition Facts : Calories 83.8, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 0.8, Carbohydrate 14.2, Sugar 13.9, Protein 0.1
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