Recipe by Sarah Phillips; Food styling and photos by Sarah Phillips © 7-6-2015 Sarah Phillips CraftyBaking.com
I love stone fruit, such as peaches, plums, and pluots, as well as nectarines, apricots, and even mangoes, and decided to roast mine. It's a great recipe to use just if you want to bring out the flavor of the fruit to a new heightened level. It's also great to do if your fruit doesn't have a lot of flavor, or is slightly under ripe because roasting brings out the flavor and also softens it. Roasted fruit is great to use in a dessert such as over ice cream, with cake slices, or eaten for breakfast, such as spooned on top of yogurt or stirred into cereal. I found that there's no need to pit stone fruit in advance; after roasting, the pit will come out easily! The possibilities for roasted stone fruit are endless, especially if you just want to eat it alone as a snack or side dish!
FRUIT INGREDIENTS HELP
I have found that there's no need to pit or peel the fruit in advance, making the job so much easier. Once baked and roasted, the pit and skin will remove easily, if you want the skins off, from the fruit. You can also roast cherries; just make sure you slice them in half and remove their stems before roasting. Don't worry about removing their pits in advance, either.
4 peaches; washed, halved or quartered SARAH SAYS: I simply cut all of my fruit in half
4 plums or Italian prune plums, or more; washed, halved or quartered
4 donut peaches; washed, halved widthwise or quartered
4 pluots; washed halved or quartered
1/2 cup (more or less) sugar or raw sugar
1. Position an oven shelf to the middle of the oven. Heat the oven to 450 degrees F.
2. Place the peaches and plums snugly in a single layer, cut side up, in a sheet pan lined with parchment paper or a silpat nonstick mat.
3. Sprinkle evenly with the sugar.
4. Bake for 20 to 25 minutes (or more if halved), or until tender. The length of cooking time will vary, depending mostly on the size, quality and ripeness of the fruit.
5. Heat the broiler, keeping the fruit on the middle shelf, and broil for 5 to 8 minutes, until the fruit is lightly browned on top. Watch the fruit carefully so it doesn't burn on top.
Remove from the broiler.
Serve warm or let the fruit cool in its pan, and then serve. Great on ice cream, cake, oatmeal or yogurt! Delicious when eaten alone!
Store roasted fruit in the refrigerator for a few days.