Roasting is just such a great technique! The oven’s dry heat drives off moisture leaving behind deliciously concentrated flavours and melt in the mouth textures and this is especially true for stonefruit.
Peaches, nectarines, plums, apricots, even pineapple, grapes and mango can all benefit from some time in the oven and their flavour can be enhanced further with the judicious use of the right spices, citrus zests and herbs and even fresh ginger and chilli! It’s a great way to punch up the flavour of lacklustre or under ripe fruit too. Roasted fruit can be served warm or at room temperature for best flavour but when it’s really hot outside chilled, roasted mango doused with a little thick coconut cream and just can’t be beat!
6 Good sized ripe (but not squishy) nectarines
¼ Cup Coconut sugar
2 Tbsp Fresh lime juice
1 Tbsp Freshly grated ginger
Simply halve and stone nectarines. Lay them cut side up in a baking dish that holds them comfortably in a single layer without too much extra space. (Line the dish with parchment paper for easy clean up).
Mix sugar, lime juice and ginger in a small bowl and spoon over the cut surfaces of the fruit. Roast in a 180C oven for about half an hour.
Serve warm, room temperature or cold with lightly whipped cream mixed with crème fraiche and a couple of crushed amaretti biscuits over the top.
This is a perfect make in the afternoon, serve at night dessert that makes we cooks very happy!
- Tags: desserts