Baked Stone Fruits
Baked Stone Fruits
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 267
- Total Fat
- 17
- Saturated Fat
- 10
- Carbohydrates
- 29
- Dietary Fiber
- 2
- Sugar
- 16
- Protein
- 2
- Cholesterol
- 39
- Sodium
- 7
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 267
- Total Fat
- 17
- Saturated Fat
- 10
- Carbohydrates
- 29
- Dietary Fiber
- 2
- Sugar
- 16
- Protein
- 2
- Cholesterol
- 39
- Sodium
- 7
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
1/2 cup/110 g butter, plus more for the baking dish
2 pounds/1 kg mixed ripe stone fruits ( peaches, plums, apricots), halved and pitted
1/2 cup/95 g caster sugar
1/3 cup/30 g slivered almonds, toasted
Directions
- Butter a baking dish and lay in the fruit halves, skin-side down. Dot with the butter and sprinkle with the sugar. Add 2 tablespoons water to the bottom of the dish. Cover with foil and bake until the fruit is soft, about 10 minutes. Uncover and finish baking for 10 minutes, until the fruit is slumping. Serve with almonds sprinkled on top.
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