Citrus baked stone fruit
Enjoy nectarines and peaches all year round thanks to California Stone Fruit. Baked stone fruit is the ultimate fruit dessert. Infused with citrus flavours, you’ll be wanting seconds. Enjoy as a solo dessert or pair with our Gluten Free Japanese Style Soufflé Cheesecake.
Equipment
- We used a Le Creuset Stoneware Heritage Oval Dish to bake this dessert.
Ingredients
- 6 California Stone Fruit nectarines or peaches cut into thin wedges
- 1 orange juiced
- ½ small lemon juiced
- ¼ tsp ground cinnamon
- ¼ tsp ground cardamom
- 3 star anise
- 1–2 vanilla bean pods cut in half lengthways
- 3 tbsp Manuka Emporium Manuka honey
To serve
- Gluten Free Japanese Style Soufflé Cheesecake
- 1 tbsp icing sugar
- Zest from one orange
Instructions
- Preheat the oven to 180 °C.
- Place stone fruit into a casserole dish so it’s tightly packed.
- Pour over the orange and lemon juice.
- Add the orange zest, cinnamon, cardamom, star anise and vanilla bean pod (scrape the seeds out to toss through but leave the whole pod in too). Lightly toss to combine.
- Drizzle over the honey.
- Cook for 30–35 minutes. Until the fruit is soft and golden.
- Serve hot with mascarpone, yogurt or we love Japanese Style Soufflé Cheesecake.
Tried this recipe?Let us know how it was!
We served this with a light and fluffy Japanese-style soufflé cheesecake.
