Best 3 Roasted Stone Fruit With Vanilla Ice Cream Recipes
Indulge in the tantalizing flavors of summer with our delectable Roasted Stone Fruit with Vanilla Ice Cream recipe. This delightful dish features a medley of juicy stone fruits, carefully roasted to perfection and infused with a symphony of aromatic spices. The sweetness of the fruit is complemented by a hint of tanginess, resulting in a burst of flavors that will tantalize your taste buds. Served atop a bed of creamy vanilla ice cream, this dessert is an irresistible treat that will leave you craving for more.
In addition to the main recipe, we also offer a collection of enticing variations to cater to your unique preferences. Elevate the classic combination with our Roasted Stone Fruit with Lavender Honey Ice Cream recipe, where the floral notes of lavender perfectly balance the sweetness of the fruit. For those who prefer a zesty twist, our Roasted Stone Fruit with Lemon Verbena Ice Cream is a refreshing choice, with its vibrant citrus flavors cutting through the richness of the fruit. And for a decadent indulgence, try our Roasted Stone Fruit with Salted Caramel Ice Cream, where the salty-sweet combination creates an irresistible symphony of flavors.
ROASTED STONE FRUIT
Steps:
- Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and spices.
- In another bowl, toss the fruit with the vanilla, and orange juice.
- In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly with sugar and spices.
- Roast for approximately 20 minutes or until the fruit is fork tender.
- Serve the roasted fruit over vanilla bean ice cream accompanied by a shortbread cookie. You could also serve fruit with fresh whipped cream or creme fraiche and use it as a filling or topping for crepes.
- Roasted Fruit Variations:
- Peaches and Cream: Roast peaches with cinnamon and nutmeg. Serve with sweetened cream in between sliced buttermilk biscuits.
- Cranberry-Pear Walnut: Roast 4 sliced Anjou or Bosc pears with 3/4 cup fresh or frozen cranberries. Substitute the brown sugar for white sugar and add cinnamon. After the pears are roasted top with toasted walnuts.
- Vanilla-Roasted Nectarines: Roast the nectarines seasoned with cardamom and slightly increase the vanilla extract. Serve with creme fraiche that has been sweetened with honey and vanilla.
ROASTED STONE FRUIT
Make and share this Roasted Stone Fruit recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and spices.
- In another bowl, toss the fruit with the vanilla, and orange juice.
- In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly with sugar and spices.
- Roast for approximately 20 minutes or until the fruit is fork tender.
- Serve the roasted fruit over vanilla bean ice cream accompanied by a shortbread cookie. You could also serve fruit with fresh whipped cream or creme fraiche and use it as a filling or topping for crepes.
- Roasted Fruit Variations:.
- Peaches and Cream:.
- Roast peaches with cinnamon and nutmeg. Serve with sweetened cream in between sliced buttermilk biscuits.
- Cranberry-Pear Walnut:
- Roast 4 sliced Anjou or Bosc pears with 3/4 cup fresh or frozen cranberries. Substitute the brown sugar for white sugar and add cinnamon. After the pears are roasted top with toasted walnuts.
- Vanilla-Roasted Nectarines:
- Roast the nectarines seasoned with cardamom and slightly increase the vanilla extract. Serve with creme fraiche that has been sweetened with honey and vanilla.
Nutrition Facts : Calories 83.8, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 0.8, Carbohydrate 14.2, Sugar 13.9, Protein 0.1
ROASTED STONE FRUITS WITH VANILLA
This compote is delicious served warm with ice cream, or cold for breakfast with yogurt
Provided by Barney Desmazery
Categories Breakfast, Dessert, Dinner, Snack
Time 30m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 8. Tip the sugar, vanilla pod, cardamom, lime zest and juice into a food processor, then blitz until blended, or mash together using a pestle and mortar. Tip the fruit into a shallow baking dish, then toss in the sludgy sugar.
- Roast for 20 mins until the fruits have softened, but not collapsed and the sugar and fruit juices have made a sticky sauce. Any leftovers will keep in the fridge for up to 2 days.
Nutrition Facts : Calories 270 calories, Carbohydrate 68 grams carbohydrates, Sugar 68 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
Tips:
- Choose ripe, in-season stone fruit: This will ensure the best flavor and texture.
- Use a variety of stone fruits: This will add color and flavor to your dish.
- Roast the fruit at a high temperature: This will caramelize the sugars and give the fruit a delicious crispy-tender texture.
- Add a little sugar: This will help the fruit caramelize and also enhance its natural sweetness.
- Use a good quality vanilla ice cream: This will make all the difference in the final dish.
- Serve the roasted stone fruit immediately with a scoop of vanilla ice cream: This is the best way to enjoy this delicious dessert.
Conclusion:
Roasted stone fruit with vanilla ice cream is a simple yet elegant dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your fruit tart or sweet, this recipe is sure to please. So next time you have a craving for something sweet, give this roasted stone fruit with vanilla ice cream recipe a try.
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