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 the butter over medium heat. Stir in the granulated sugar, then the chopped walnuts. Cook, stirring for 5 minutes, or until the sugar is melted and the 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 the peaches and nectarines; cut into 1/2-inch slices. Cut larger pieces in half crosswise, if desired. Cut the 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 the 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. Top with warm fruit; sprinkle candied walnuts over the top.
Make ahead: the candied walnuts can be made up to 2 days ahead and stored in a ziploc baggie at room temperature. The fruit can be cooked earlier in the day, covered and kept at room temperature. 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.