Roast stone fruits
Photo by Tamara West
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.
|2||Peaches, halved, stones removed|
|2||Plums, halved, stones removed|
|2||Nectarines, halved, stones removed|
|2||Apricots, halved, stones removed|
|2 tbsp||Olive oil|
|2 tbsp||Brown sugar|
|1 tsp||Lime, zest|
|1 tsp||Lime, juice|
|2 tbsp||Passionfruit pulp|
- 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
- Mix lime zest and juice with passionfruit pulp and mascarpone.