We get a weekly fruit delivery. And have done so for quite some time.
It helps to make me look like an efficient home manager because it means there is always fruit for everyone’s lunch box and snacking.
Lately though, we’ve been left with a lot of fruit at the end of the week. Fruit that no-one wants to eat.
I hope the plums and peaches don’t take it personally, it’s just that we’ve moved on from the excitement of early summer stone fruit … because, well, it’s autumn.
One week I made a batch of plum jam. Not such a huge success … more of a sauce than a jam (probably because I skimped on the sugar).
Mr SY, who’s a bit of a gun in the kitchen, found a recipe for roasted stone fruit a couple of weekends ago and whipped up this dish.
I created my own version of roasted stone fruit again this week – much better than sending the fruit to the compost bin after the Easter break – and I’m very glad I did.
I swapped out the sugar for 1/4 cup of natural sugar substitute Natvia and it worked. Making it quite a bit more healthy than it had been the first time round.
I love eating this warm with vanilla bean ice cream for a dessert or cold as a breakfast option with yoghurt and LSA mix sprinkled on top.
1. Pre-heat oven to 220 degrees.
2. Add sliced stone fruit to baking dish (leave skin on).
3. Sprinkle over the top, the sugar, lime zest, lime juice, vanilla and cardamom pods and stir through fruit.
4. Roast in oven for 20 minutes. The sauce will be slightly syrupy and the fuit soft.
What do you do with leftover fruit in your house? Think this is worth a try this weekend?