Honey and Thyme Roasted Stone Fruits

Dish - Everyday Dish - - Recipes -

olive oil runny honey firm but ripe peaches and nec­tarines, halved and pit­ted fresh thyme white wine, or­ange juice or gin­ger beer fresh cher­ries Lightly oil the base of a shal­low roast­ing dish and place the peaches and nec­tarines cut-side up. Driz­zle each piece of fruit with a lit­tle honey then olive oil. Scat­ter over the thyme leaves. Pour in enough liq­uid of choice to cover the base of the dish.

Add the cher­ries and roast for about 20 min­utes or un­til the fruit is ten­der but not col­laps­ing. Cook­ing time will de­pend on the size and ripeness of the fruit.

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