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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Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
Recipe by Daniel Hurley of Forchefs
- 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
– 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.