Saturday, September 13, 2014
Stone Fruit Summer Roast
Summer is about to end, though here in Los Angeles it feels as if it never will. If I could get some rain we will be happy campers, so will LA! The end of summer brings some amazing stone fruits, especially at this time when it is so warm, they get so juicy and delicious. There is no better way to honor the summer than creating a simple roasted fruit dessert.
We roasted some wonderful pluots, peaches, and nectarines, topped it with some sweet goodness and sprinkled some fresh mint! If you don’t want to use these specific fruits, you can use whatever large stone fruit you like. Delish!!!
Ingredients: Serves 3-4
¼ cup heavy whipping cream
1 teaspoon almond extract
5 -7 mint leaves
1 cup sugar
1 cup water
Preheat oven to 375 degrees. Wash and cut fruit in half, removing the center stone. Place fruit cut side down. Bake in oven for 20 minutes, flipping fruit oven half way through.
While in the oven, make simple syrup, boil water and sugar for 5 -7 minutes. You want the syrup to start to become sticky and a bit gel like, not super gooey though.
Next make whip cream by combining heavy cream and almond extract and whipping with an electric mixer until it starts to form peaks.
Lastly chiffonade mint by rinsing the leaves, then roll up and slicing in small strips.
To create the beauty that is this dish, loosely arrange fruit cut side up, pour some simple syrup over but not too much! Plop some dollops of whip cream on, and then sprinkle the mint. This is a guaranteed dish to wow anyone, and is so simple to make.
Cheers to the end of summer!