I’d never tried roasted stone fruit before (nor heard the phrase stone fruit), so was totally amazed when our friend Michelle brought this over as a dessert for one of our get-togethers. Top it off with coconut ice cream and and this roasted stone fruit dish gets over in a hurry. All you really need is lots of ripe stone fruits like peaches, apricots, plums and nectarines and a glug of Brandy. Yes, a glug is what the recipe calls for.

Roasted Stone Fruit

Here are the ingredients:

3-4 peaches

4 nectarines

4 plums

4 apricots

Peel of ½ orange and juice

1 stick cinnamon broken in half

2 tsps of organic coconut sugar (optional)

Good glug of brandy

1 tsp vanilla extract

Make sure the stone fruits are ripe to overripe. Halve the fruits, remove the pits and place them in a single layer in baking pan. Cover the with the orange peels and the juice. Toss the cinnamon sticks in there along with the sugar and vanilla extract. Add a good glug of brady on top. Bake at 400°F for 20 to 25 minutes until the fruits are soft and the juices start forming. Serve warm with a topping of coconut ice cream and you’ll wish summer lasted longer. 🙂

Have you tried a stone fruit recipe before?

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