Middle Eastern Roasted Stone FruitBel2021-04-05T03:07:41+00:00
A seductive breakfast, snack or dessert full of aromatic spices and haunting perfumes, intricately aromatic to the nose, visual plus sensual STONE FRUIT has never been sexier, especially dolloped with coconut yoghurt and crushed pistachios!!
500g (or more) of stone fruit, such as plums, peaches, apricots, cherries etc. sliced in halves.
1 cinnamon stick, broken up
1 Tbsp. dried rose petals
1 tsp. sumac
1 vanilla pod, split and seeds scrapped out
Pinch of dried chili flakes, optional
1/4 cup red wine or kombucha or fresh orange juice – any liquid you wish
1 Tbsp. pure maple syrup
Preheat oven 180C.
Place your cut stone fruit into a roasting dish or skillet pan. Add broken cinnamon bark, scatter over rose petals, vanilla seeds and pod, sumac, chili flakes and lug over your red wine and maple syrup.
Roast in the oven for around 20 minutes or until the fruit is all jammy, soft and smelling sensual!
Serve with a dollop of coconut yoghurt, crushed pistachios, a few more rose petals and any extra sauce spooned over the plate. Fresh mint would be a lovely garnish. Enjoy