This recipe for roasted stone fruit paired with cherry syrup is a must-try. Enjoy the delightful flavors it brings to your dessert table!
Chef Valerie Rice shares her thoughts:
“Sour cherries from Italy have a rich, bold flavor—ideal for cocktails. After using them, you'll have a luscious syrup left over, which perfectly complements roasted plums, peaches, nectarines, pluots, and cherries.”
Preparation Time
5 minutes
Cooking Time
20 minutes
Recipe Categories
Ingredients
- 2 tablespoons (¼ stick) butter
- 2 pounds assorted stone fruit (like plums, peaches, nectarines, and pluots, pitted and sliced; plus pitted cherries)
- ¼ cup cherry syrup (see Bar Extras, page 287)
- Vanilla ice cream for serving
Directions
- Preheat your oven to 450°F. Melt the butter in a large-rimmed baking sheet in the oven. Add the sliced fruit and drizzle with the syrup. Roast until the fruit softens, stirring gently once or twice, about 20 minutes. Serve warm alongside vanilla ice cream and shortbread.
