Roast stone fruits

Photo by Tamara West

Bite 7/1/2013

Geoff Scott

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Ratings: 4.0 / 5 FROM 1

Stone fruits are my pick for roasting — the ripest, juiciest and cheapest fruits available. This method of cooking brings out another level of sweetness and their texture changes to a rich softness all layered with a hint of wood smoke.

Ingredients

2	Peaches, halved, stones removed
2	Plums, halved, stones removed
2	Nectarines, halved, stones removed
2	Apricots, halved, stones removed
12	Cherries
2 tbsp	Olive oil
2 tbsp	Brown sugar

Ingredients

1 tsp	Lime, zest
1 tsp	Lime, juice
2 tbsp	Passionfruit pulp
200 g	Mascarpone

Directions

Place the fruit in a roasting dish and sprinkle with oil and sugar.
Cook in the pizza oven at 200 degC for 15-20 minutes or roast under a covered barbecue or bake in the oven at 180 degC for 20-30 minutes.
Brush the cooking juices over the fruit and serve straight from the oven with lime and passionfruit mascarpone.

Lime and passionfruit mascarpone