I often get over excited buying stone fruit, filling my fridge with so many peaches, nectarines, plums and apricots that I can’t possibly finish them all. For a change of texture and an intensified flavour, I like to bake them with some cinnamon and lemon zest and pomegranate molasses and eat it for breakfast with yoghurt. Occasionally, I push the roasted fruit into icy pole moulds layered with yoghurt (I like to use Dairy Framer’s Caramelised Fig yoghurt for this, but any vanilla yoghurt would work) and freeze them for a creamy, delicious and sophisticated treat.
Spiced Baked Stone Fruit
Any combination of
skin of one lemon or orange, peeled with a peeler (no pith)
1 punnet of blue berries
2 tspn of brown sugar or 2 tbspn pomegranate molasses
1 cinnamon quill
1 tspn vanilla extract
Preheat oven to 180 C. Cut Stone fruit into wedges and scatter in a baking tray. Add cinnamon stick, vanilla, lemon peel and either sugar or pomegranate molasses. Scatter over berries. bake for about 40 minutes, turning fruit half way. Enjoy warm or cold.