Roasted Stone Fruit
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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Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology