Roasted stone fruits
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Roasted stone fruits

By Sarah Cook

Bake peaches, nectarines and apricots in Italian Marsala wine, honey and butter and serve warm with ice cream

  • Prep:15 mins
    Cook:30 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 174
  • fat 5g
  • saturates 3g
  • carbs 16g
  • sugars 16g
  • fibre 0g
  • protein 2g
  • salt 0.1g

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

Method

  1. 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...).

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