Roast Stone Fruit Salad
(Serves 6 – 8)
- 6 nectarines
- 6 white peaches
- 6 apricots
- 6 tbsps Demerara sugar
- 2 tsps ground cinnamon
- ½ cup sweet dessert style white wine
Pre heat the oven to 180°C.
Cut the stone fruit in halves and remove the stones.
Mix the Demerara sugar and cinnamon together.
Place the fruit in a heavy oven tray, skin side down and scatter a little of the sugar and cinnamon mix over each piece of fruit. Pop into the oven for about 10-15 minutes until the sugar melts and the fruit is soft and warmed through.
Remove from the oven and tip the fruit into a serving bowl with the wine.
Allow to cool slightly before serving with ice cream, whipped cream or a Greek style yogurt.
John Hawkesby’s wine recommendation
Wooing Tree 2011
Brown Brothers Cienna Rosso NV