Roasted Stone Fruit


[infobox subtitle=”Dessert or Snack” bg=”purple” color=”white” opacity=”on” space=”30″ link=”no link”]Roasted Stone Fruit[/infobox]

Summer is here and with that comes stone fruits in full bloom – nectarines, plums, peaches, and all the rest.  These guys rank high on my list in terms of favorite fruit delights and I love preparing them in different ways to mix it up and get creative.

From drizzling with agave and serving with tart greek yogurt, to roasting them after sprinkling with salt, pepper, and balsamic (as featured here) there are tons of fabulous ways to add stone fruits to your summer diet in delectable ways.  One of my favorites is roasting – you simple cut them into quarters or eights, season well (use a lot of pepper, trust), pop them into a hot oven and let them roast for a bit.  The heat adds tremendous flavor and ripeness to the fruit, creating a different experience texturally than when eaten raw.  If eating them as a dessert, simply pair them with your best vanilla ice cream and enjoy.  If serving them at a party, put each slice on a wooden skewer and serve with a nice yogurt dipping sauce.

The prep here is so easy a 9 year old could do it.  If you’re new to the kitchen, def give these a try!  Enjoy 🙂


Roasted Stone Fruit

[tabgroup layout=”horizontal”] [tab title=”Ingredients”]Variety of stone fruits: peaches, nectarines, plums, apricots

Balsamic Glaze or Balsamic Vinaigrette



Yogurt (optional as a dip)

[/tab] [tab title=”Procedure”]1. Heat oven to 350 F.

2. Slice fruits in half, then quarters.  Sprinkle with salt and pepper and drizzle with balsamic glaze or vinaigrette.

3. Roast in the oven for 25 minutes until tender and beginning to brown.  Serve on short wooden sticks and dip in yogurt.[/tab] [tab title=”Notes”]Difficulty: Easy

Time: 35 minutes[/tab] [/tabgroup]


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