I can’t take credit for this one. It’s my friend Jordan’s creation. She has been sporting an adorable growing baby bump for the past eight months. She makes pregnancy look good… which is not to say that I want to be pregnant any time soon. Oh no, this is a spectator sport. Pass the wine, please. Lucky for us, Jordan got a craving for peaches and plums a few weeks ago and went a little overboard at the store. She sliced up the surplus and brought it over to my place on girls night.
After dessert, she tossed the stone fruit with sugar and balsamic vinegar and put it in the oven. We chatted around the table while the fruit transformed into sweet roasted perfection. It’s one of those desserts that features a dangerous combination of contrasting flavors—sweet summer fruit, tangy reduced balsamic vinegar and creamy vanilla ice cream. We kept going back for bite after bite, and when we were finished, Jordan reported that even the baby approved.
I’ve made this dessert a couple of times since girls night. I could have changed it up by adding toasted nuts or granola, or baked it with a crisp topping, but sometimes the best summer desserts are the simplest ones. Since this dessert is composed almost entirely of produce, the flavor depends mostly on the fruit itself. You could probably make this dessert ten times and it will never taste quite the same (but it will always taste good!).
If you find yourself with a surplus of stone fruit, or just need a fresh, easy dessert and don’t mind turning on the oven, this recipe is for you. It’s especially wonderful with a glass of chilled white wine.
Speaking of summer desserts, I’m obliged to tell you about an app for iPhones and iPads by Foodie. The latest edition, called Summer Sweets, features a few of my recipes and others by some of my favorite food bloggers, including Erin of Naturally Ella and Ashley of Edible Perspective. If you’re into apps, this one is beautifully designed and totally free! Download it here.
- 1 3/4 pound stone fruit (any combination of peaches, nectarines, plums and/or cherries)
- 1/4 cup turbinado (raw) sugar
- 2 to 3 tablespoons balsamic vinegar
- vanilla ice cream (or yogurt)
- optional add-ins: freshly toasted almonds/pistachios or granola
- Preheat the oven to 350 degrees Fahrenheit. Prepare the fruit: peel, pit and slice peaches/nectarines, pit and slice plums, and pit and halve cherries.
- Line a rimmed baking sheet with parchment paper. Toss the stone fruit with sugar and balsamic vinegar and spread into a single layer. Bake for about 30 minutes, tossing halfway. Serve warm, with ice cream.
- Recipe yields enough for 4 modestly sized sundaes. Plan on 1 cup prepared fruit per person.
- Leftover roasted fruit is great with yogurt and honey almond granola for breakfast.
- Want to serve an entirely made-from-scratch dessert? Here’s my vanilla bean ice cream recipe.
- I didn’t halve the cherries in this batch, but I suggest you do so they cook at the same rate as the other fruit.
- Handy kitchen tool: OXO’s Good Grips Cherry Pitter makes pitting cherries easy and less messy.