Roasting stone fruits like Peaches, Nectarines and Plums intensifies their fabulous flavors and creates a natural, juicy sauce for the fruit. Candied walnuts add a bit of sweet crunch!
Ingredients to Roast Peaches, Plums and Nectarines
In August and September, farmer’s markets and grocery stores are overflowing with fresh stone fruits like peaches, nectarines and plums. I’m always looking for new ways to prepare these delectable fruits and decided to try roasting them. After peeling and slicing up a bunch, I tossed them with a mixture of brown sugar, white wine and cinnamon, and popped them in the oven (covered) to see what would happen. All I can say is, YUM! Adding candied walnuts on top when serving adds a bit of sweet crunch, and makes this dish sort of like a deconstructed – and gluten free! – fruit crisp.
Serving Roasted Peaches with Plums and Nectarines
In terms of how to serve the Roasted Peaches, Nectarines and Plums, I like to spoon them (warm) over creamy vanilla ice cream and sprinkle the candied walnuts on top. There are numerous other serving possibilities – try them with pound cake or short cake and whipped cream; with your favorite cheesecake; or even with the Barefoot Contessa’s Panna Cotta.
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Roasting stone fruits like Peaches, Nectarines and Plums intensifies their fabulous flavors and creates a natural, juicy sauce for the fruit. Candied walnuts add a bit of sweet crunch.
- 4 teaspoons butter
- 1/2 cup granulated sugar
- 1 cup chopped walnuts
- Kosher salt, to taste
- 2 medium slightly under-ripe peaches
- 2 medium slightly under-ripe nectarines
- 2 large under-ripe plums, dark-skinned (red, Blackamber or Friar, blue)
- 1/2 fresh lemon
- 1/4 cup packed light brown sugar
- 1/4 cup white wine (see Note below) – can substitute apple juice
- 1 teaspoon ground cinnamon
- 1 quart vanilla ice cream
- In a large skillet, melt butter over medium heat. Stir in granulated sugar, then chopped walnuts. Cook, stirring for 5 minutes, or until sugar is melted and nuts are starting to turn light brown. Remove from heat and quickly transfer nuts onto waxed paper, separating the walnuts as much as possible. Sprinkle lightly with kosher salt. Set aside to cool.
- Preheat oven to 400 degrees. Lightly butter a 9 by 12-inch baking dish.
- Peel peaches and nectarines; cut into 1/2-inch slices. Cut larger pieces in half crosswise, if desired. Cut plums into 1/2-inch slices. Place all three fruits in prepared baking dish and sprinkle lightly with lemon juice (you won’t need to use the entire half lemon).
- In a small mixing bowl, whisk together brown sugar, white wine and cinnamon. Stir into fruit. Cover and bake for 15 minutes; uncover and stir. Recover and cook another 10 minutes or until bubbly hot.
- Place a scoop of ice cream in each of 6 to 8 bowls. Spoon warm fruit over top; sprinkle with candied walnuts.
Make ahead: the candied walnuts can be made up to 2 days ahead and stored in a ziptop baggie at room temperature. The fruit can be cooked earlier in the day, cooled and refrigerated. Warm until bubbly in a 350-degree oven before serving.
Note on wine: I find that an un-oaked and not too dry white wine works best in this recipe – e.g., a Sauvignon Blanc or Riesling.