Roasted stone fruits with vanilla
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your repertoire, Roasted stone fruits with vanilla might be a recipe you should try. One portion of this dish contains approximately 3g of protein, 1g of fat, and a total of 298 calories. For $4.15 per serving, you get a side dish that serves 4. A mixture of apricots, cardamom pods, vanilla pod, and a handful of other ingredients are all it takes to make this recipe so yummy. 120 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by BBC Good Food. Overall, this recipe earns a solid spoonacular score of 60%. Try Roasted stone fruits, Lavender Honey Risotto with Vanilla Roasted Stone Fruit, and Sliced Stone Fruits With Muscat Sabayon for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
6 apricots, halved and stoned
5 cardamom pods
175g golden caster sugar
zest and juice 1 lime
3 nectarines, quartered and stoned
3 peaches, quartered and stoned
1 vanilla pod, split in two
Equipment:
oven
food processor
baking pan
mortar and pestle
Cooking instruction summary:
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.
Step by step:
1. Heat oven to 220C/fan 200C/gas
2. 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 Information:
