Roasted Stone Fruit

READY IN: 10mins


  • 14
    cup sugar or 1/4 cup honey
  • 12
    teaspoon of ground spices (recommended ( cinnamon, nutmeg, or cardamom)
  • 3 -4
    cups fresh fruit, pitted, sliced or halved (peaches, plums, nectarines, apricots, pears, apples, pineapple, mangos, strawberries, or bananas)
  • 14
    cup fresh orange juice or 1/4 cup lemon juice
  • 1
    tablespoon unsalted butter


  • Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and spices.
  • In another bowl, toss the fruit with the vanilla, and orange juice.
  • 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.
  • Roast for approximately 20 minutes or until the fruit is fork tender.
  • 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.
  • Roasted Fruit Variations:
  • Peaches and Cream:
  • Roast peaches with cinnamon and nutmeg. Serve with sweetened cream in between sliced buttermilk biscuits.
  • Cranberry-Pear Walnut:
  • 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.
  • Vanilla-Roasted Nectarines:
  • Roast the nectarines seasoned with cardamom and slightly increase the vanilla extract. Serve with creme fraiche that has been sweetened with honey and vanilla.