Balsamic Stone Fruit Sundae

Balsamic stone fruit sundae

I can’t take credit score rating for this one. It’s my pal Jordan’s creation. She has been sporting an pretty rising youngster bump for the earlier eight months. She makes being pregnant look good… which is not to say that I must be pregnant any time shortly. Oh no, this is usually a spectator sport. Go the wine, please. Lucky for us, Jordan acquired a craving for peaches and plums just some weeks up to now and went a bit overboard on the retailer. She sliced up the surplus and launched it over to my place on ladies night.

After dessert, she tossed the stone fruit with sugar and balsamic vinegar and put it inside the oven. We chatted throughout the desk whereas the fruit reworked into sweet roasted perfection. It’s a kind of desserts that encompasses a dangerous combination of contrasting flavors—sweet summer season fruit, tangy diminished balsamic vinegar and creamy vanilla ice cream. We saved going once more for chew after chunk, and after we had been accomplished, Jordan reported that even the new child approved.

peaches, plums and cherries

I’ve made this dessert a number of events since ladies night time time. I may need modified it up by together with toasted nuts or granola, or baked it with a crisp topping, nevertheless sometimes probably the greatest summer time season desserts are the one ones. Since this dessert consists almost completely of produce, the flavour depends upon completely on the fruit itself. You may almost definitely make this dessert ten events and it will on no account fashion pretty the similar (nevertheless it’s going to always fashion good!).

If you find yourself with a surplus of stone fruit, or just need a current, simple dessert and don’t ideas turning on the oven, this recipe is for you. It’s notably nice with a glass of chilled white wine.

chopped peaches, plums and cherries

  • 1¾ pound stone fruit (any combination of peaches, nectarines, plums and/or cherries)
  • ¼ cup turbinado (raw) sugar
  • 2 to 3 tablespoons balsamic vinegar
  • vanilla ice cream (or yogurt/frozen yogurt/dairy-free ice cream)
  • optionally out there add-ins: freshly toasted almonds/pistachios or granola
  1. Preheat the oven to 350 ranges Fahrenheit. Put collectively the fruit: peel, pit and slice peaches/nectarines, pit and slice plums, and pit and halve cherries.
  2. Line a rimmed baking sheet with parchment paper. Toss the stone fruit with sugar and balsamic vinegar and unfold proper right into a single layer. Bake for about half-hour, tossing halfway. Serve warmth, with ice cream.