ROASTED BALSAMIC STONE FRUITS

ROASTED BALSAMIC STONE FRUITS | MAGPIE + MAPLE  ROASTED BALSAMIC STONE FRUITS | MAGPIE + MAPLE

The end of summer and beginning of autumn may be my favourite time of year — it’s warm and beautiful, with enough summer sunshine left over but also a breeze of coming change and exciting new beginnings. I only have a few lazy weeks left before officially embarking on adult life, aka the world of work, but on bright, warm September days like this one I can almost believe I’ll be young and free forever.

It’s also the most abundant time of year for fresh produce and therefore one of the most exciting months for foodies; there is just so much in season! Stone fruits are some of my late summer/early autumn favourites, though, as they’re so sweet and succulent and flavoursome. Roasting brings out even more flavour, and with a little coconut sugar to caramelise them and a splash of balsamic to really enhance the tasting experience, they really are perfect. I served this warm for breakfast alongside homemade coconut yogurt (recipe here or here or here, take your pick!)  but it would work equally well as a dessert with ice cream, and maybe a sprinkling of granola.

ROASTED BALSAMIC STONE FRUITS | MAGPIE + MAPLE

Serves 4

Ingredients:

  • 1 kg stone fruits, e.g. cherries, plums, peaches, nectarines, apricots…whatever combination you fancy!
  • 1 tbsp coconut palm sugar
  • 3 tbsp balsamic vinegar
  • 1 tsp ground cinnamon

Method:

  1. Preheat the oven to 180 degrees C (160 fan). Line a large baking sheet with greaseproof paper.
  2. Wash and dry the fruit. Remove all stones and slice fruit evenly, then lay it on the sheet.
  3. Sprinkle over the coconut sugar, balsamic and cinnamon, and toss the fruit around a bit so everything is evenly coated.
  4. Bake for around 20-25 minutes, or until lightly browned and soft on the inside but not overdone. Serve immediately.

 

 

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