Balsamic Stone Fruit Sundae
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4
- Category: Dessert
A super simple summer dessert featuring balsamic roasted stone fruit (peaches, plums and cherries) and vanilla ice cream. Feel free to wing the amounts—my friend just tossed the fruit with sugar and balsamic vinegar until they seemed “pretty well coated.”
- 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/frozen yogurt/dairy-free ice cream)
- 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.