All posts tagged Stone Fruit

Roasted Stone Fruit

Roasted Stone Fruit

Ingredients

  • 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

Method

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.

For further information on courses in culinary visit cit.edu.au phone (02) 6207 3188 or email infoline@cit.edu.au.

Prepared by

Ivonne Nathan

Culinary Skills Teacher

Trade Skills and Vocational Learning

Canberra Institute of Technology

 

Humble Cherry, Ginger & Stone Fruit Crumble

Recipe by Daniel Hurley of Forchefs

Ingredients:

  • 300g Fresh cherries
  • 500g Stone fruit Peach, Nectarine
  • 160 g Plain Flour
  • 250g Sugar (adjust to taste)
  • 80g Softened Butter
  • Grated Ginger to taste
  • 100g Coconut
  • 100g Oats or Cornflakes


Method:

– Remove seeds from the cherries and stone fruits.
– Cut into small bite size pieces.
– Dissolve sugar in some water to make a stock syrup.
– Place fruit into the syrup and cook out until softened.
– Place into a baking dish ready for baking.
– Meanwhile, for your crumble topping, use your fingers to lightly rub the flour into the butter till the mixture resembles fine crumbs.
– Stir in the oats, the rest of the sugar and the ginger and coconut (You can make the topping in a food processor. Just whack in the flour, butter, sugar and ginger and whizz up. Add the oats and coconut for the last 10 seconds).
– Sprinkle the topping over the fruit and bake for 40–45 minutes, or until the fruit is bubbling up and the topping is golden.