I am a big fan of Amazine - love the layout and the various stories shared there. Â Have found many luscious recipes and have tried out a few. Â Well, let me tell you . . . the recipe I'm going to share now is a favorite, both with my husband and me. Â My husband has actually requested it several times and since it's quick and easy and healthy and, above all, TASTY, I don't mind making it. Â Fruit is a great love of mine and I'm always ecstatic to find a recipe like this and then make my own changes.
Credit: Â Janet Bocciardi originally shared the recipe on Amazine from the blog COOKIEandkate
Â (where I lifted the photos since I seem to never remember to take pics). Â Thank you, Janet and COOKIEandkate
Peaches, plums and cherries - a good start! Â photo courtesy of COOKIEandkate
Since I am trying to cut down on sugar wherever possible, I have halved the amount of sugar in the original recipe. Â The fruit has been quite sweet on its own and hasn't needed much additional sweetener.
Here's my recipe. Â To see the original, click on the COOKIEandkate
* Â 1 3/4 pound stone fruit in any combination of peaches, plums, cherries, nectarines, pluots, etc. (Hint: Rainier cherries are especially tasty and are much easier to pit)
* Â 1/8 cup turbinado (raw) sugar, plus 1 tsp set aside
* Â 2-3 Tbsp balsamic vinegar
* Â vanilla ice cream, frozen yoghurt, Greek yoghurt
* Â can add toasted almonds, pistachios, pecans
1. Â Preheat oven to 350 degrees
2. Â Pit and slice the fruit (I don't peel the fruit but you can if you want - you just loose a lot of the nutrients that are right under the skin of fruit when peeled). Â I usually slice the peaches, plums, pluots and nectarines into 8 equal pieces. Â The cherries are halved. Â Place in a large bowl.
3. Â Line a baking/cookie sheet with foil (this really helps with the clean up!)
4. Â Toss the stone fruit with the 1/8 cup sugar and balsamic vinegar. Â Spread into a single layer on the baking sheet.
5. Â Bake for about 30 minutes, mixing the fruit after about 15 minutes.
6. Â Serve warm or cold with vanilla ice cream or other yummy dessert type thing of choice. Â Before dishing out the fruit over the ice cream, sprinkle the fruit with the 1 tsp. of turbinado sugar that was set aside.Â
So there you have it! Â I actually like a lot of fruit with just a small amount of ice cream (: Â If there is any left over (which doesn't happen too often), I have mixed a couple of Â TBSPs into my Greek yoghurt for breakfast the next morning. Â Divine!
Baked stone fruit with ice cream; photo courtesy of COOKIEandKate
I hope you enjoy this recipe as much as my husband and I enjoy it!
Please make my day and leave a comment (: Â And any promo will be GREATLY appreciated! Â Thanks!
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