This dessert is more interesting when prepared with a variety of stone fruits, but if you can’t find one particular type, substitute more of another. You could also use apricots in place of any of the other three fruits.
Recipe information
Yield
serves 4
Ingredients
2 peaches
2 plums
2 nectarines
2 sprigs fresh rosemary
2 to 3 tablespoons sugar (depending on sweetness of fruit)
2 tablespoons unsalted butter, cut into pieces
1 tablespoon fresh lime juice
Vanilla ice cream or frozen yogurt (optional)
Preparation
Step 1
Preheat the oven to 400°F. With a fork, prick the skins of the peaches, plums, and nectarines. Halve each fruit, and remove the pits. Halve the fruit again.
Step 2
In a roasting pan, toss the fruit with the rosemary, sugar, butter, and lime juice. Roast, tossing occasionally, until the fruit is fork-tender, 15 to 20 minutes.
Step 3
Serve warm over vanilla ice cream or frozen yogurt, if desired, and drizzle the pan juices over the top.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
