Roasted Stone Fruit

Roasted Stone Fruit


  • 2 peaches
  • 2 nectarines
  • 2 plums
  • 2 sprigs fresh rosemary
  • 2 to 3 tablespoons honey (depending on sweetness of fruit)
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lime juice
  • Mascarpone cheese


Preheat oven to 180°C.

Prick skins of 2 peaches, 2 nectarines, and 2 plums with a fork, then quarter and pit.

Toss fruit with 2 sprigs fresh rosemary, 2 to 3 tablespoons Honey (depending on sweetness of fruit), 2 tablespoons unsalted butter, cut into pieces, and 1 tablespoon fresh lime juice.

Roast fruit until fork-tender, 15 to 20 minutes. Discard rosemary.

Serve fruit warm with a dollop of mascarpone cheese.

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Prepared by

Ivonne Nathan

Culinary Skills Teacher

Trade Skills and Vocational Learning

Canberra Institute of Technology