Roast stone fruits

Tamara West

Stone fruits are my pick for roasting — the ripest, juiciest and cheapest fruits available. This method of cooking brings out another level of sweetness and their texture changes to a rich softness all layered with a hint of wood smoke.

Roast stone fruits

2	Peaches, halved, stones removed (Main)
2	Plums, halved, stones removed (Main)
2	Nectarines, halved, stones removed (Main)
2	Apricots, halved, stones removed (Main)
12	Cherries
2 Tbsp	Olive oil
2 Tbsp	Brown sugar

Lime and passionfruit mascarpone

1 tsp	Lime zest
1 tsp	Lime juice
2 Tbsp	Passionfruit pulp
200 g	Mascarpone

Directions

1. Place the fruit in a roasting dish and sprinkle with oil and sugar.
2. Cook in the pizza oven at 200C for 15-20 minutes or roast under a covered barbecue or bake in the oven at 180 C for 20-30 minutes.
3. Brush the cooking juices over the fruit and serve straight from the oven.
4. Serve with lime and passionfruit mascarpone - made by mixing the lime zest and juice with the passionfruit pulp and mascarpone.