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