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Baked Stone Fruits

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I got the idea for this recipe at a restaurant in Mendoza. In a land where the high heat of open flames is the vastly preferred method of cooking, anything is fair game, even dessert. This is a great dessert for those looking for natural sugars and the presentation is stunning. A drizzle of honey and the savory element of browned butter kick the dish up a notch but even these can be omitted for most strict of diets.

Further Food Commentary:

This is a wonderfully healthy dessert. All those fruits pack a a lot of vitamins, and tons of fiber. Including the ginger adds a little anti-inflammatory help, as well as helping your whole digestive track. Just a word of caution for IBS sufferers-this is not low FODMAP, so those who are FODMAP sensitive should avoid this recipe.


By Dianne Rishikof, MS, RDN, LDN
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Baked Stone Fruits

Stars ( Reviews)

  • Prep Time:10 minutes
  • Cook Time:15 minutes
  • Servings: 4

Ingredients

2 peaches (halved, pitted and cut into thick slices)
2 nectarines (halved, pitted and cut into thick slices)
2 apricots (halved, pitted and cut into thick slices)
2 plums (halved, pitted and cut into thick slices)
½ cup apple juice
2 tablespoons honey
2 tablespoons unsalted butter (cold, small cubes)

Optional:
1 tablespoon grated ginger
1 tablespoon lemon zest
1 scoop Further Food Collagen Peptides

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a small casserole dish (4 x 6 in) alternate layers of fruit slices, slightly overlapping until dish is covered and full.
  3. Top fruit with butter and drizzle evenly with honey.
  4. Pour apple juice over entire dish and let soak as oven preheats. Sprinkle with chosen extra ingredients if desired.
  5. Bake fruit about 15 minutes or until a slight char begins to form on the outer rims of each slice.
  6. Turn off heat and let rest in oven for 5 minutes.
  7. Remove from oven and let cool for about 10 minutes.

Honey and butter seem to be a match made in heaven but don’t overlook maple syrup and lemon zest over apples and pears or agave nectar and lime zest over mango, papaya and pineapple.

Preheat oven to 400 degrees F. In a small casserole dish (4 x 6 in) alternate layers of fruit slices, slightly overlapping until dish is covered and full. Top fruit with butter and drizzle evenly with honey. Pour apple juice over entire dish and let soak as oven preheats. Sprinkle with chosen extra ingredients if desired. Bake fruit about 15 minutes or until a slight char begins to form on the outer rims of each slice. Turn off heat and let rest in oven for 5 minutes. Remove from oven and let cool for about 10 minutes. Honey and butter seem to be a match made in heaven but don’t overlook maple syrup and lemon zest over apples and pears or agave nectar and lime zest over mango, papaya and pineapple.

Nutrition Information

Per Serving:  Calories: 171; Total Fat: 6g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 0g; Cholesterol: 15mg; Sodium: 2mg; Potassium: 373mg; Carbohydrate: 30g; Fiber: 3g; Sugar: 26g; Protein: 2g
Nutrition Bonus:  Vit A: 20%; Vit C: 20%; Iron:3%

 

Further Food Collagen Peptides can promote weight loss. Try today!

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Coffee Lover's Collagen
Ian Whitcomb Contributor

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3 thoughts on “Baked Stone Fruits

  1. Jackie

    LOOKS YUMMY, BUT THANKS FOR THE WARNING ABOUT:FODMAP sensitive should avoid this recipe. I APPRECIATE IT. WILL CONTINUE TO LOOK FOR MORE RECIPEES.

    Reply
    1. Recipe Team

      Teresa: Thanks for the comments-we have a lot of recipes on Further Food for all different diets. If you are looking for a specific diet, you can search for that-i.e. no-sugar recipes, etc. Many of our recipes are low in sugar and sodium.

      Reply

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