Roasted Stone Fruit

• sugar or 1/4 cup honey↗1⁄4 cup
• ground spices (recommended ( cinnamon, nutmeg, or cardamom)1⁄2 teaspoon
• fresh fruit, pitted, sliced or halved (peaches, plums, nectarines, apricots, pears, apples, pineapple, mangos, strawberries, or bananas)3 -4 cups
• pure vanilla extract or 1/2 vanilla bean↗1 teaspoon
• fresh orange juice or 1/4 cup lemon juice↗1⁄4 cup
• unsalted butter↗1 tablespoon

Step-by-step instructions

1. 1

   Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and spices.

2. 2

   In another bowl, toss the fruit with the vanilla, and orange juice.

3. 3

   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.

4. 4

   Roast for approximately 20 minutes or until the fruit is fork tender.

5. 5

   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.

6. 6

   Roast peaches with cinnamon and nutmeg. Serve with sweetened cream in between sliced buttermilk biscuits.

7. 7

   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.

8. 8

   Roast the nectarines seasoned with cardamom and slightly increase the vanilla extract. Serve with creme fraiche that has been sweetened with honey and vanilla.