Thyme roasted stone fruit
This recipe has a 'summer holiday in Central Otago theme' which is heavily perfumed with wild thyme and has stone fruit stalls on the side of the road every few kilometres.
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEBreakfast
TIME TO MAKE45 - 1 hour
MEAL TYPEBreakfast
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Watch our video to see how to make the recipe.
Method
- Pre-heat oven to 200°C
- Remove stones from fruit and cut into quarters
- Spread fruit out in a roasting dish
- Place boiling water in a small bowl and add the honey and vanilla essence. Mix to dissolve the honey
- Pour this mixture over the fruit
- Add thyme and mix together
- Place in oven and roast for 20 minutes
- Remove from oven and sprinkle sliced almonds over the fruit
- Return to the oven and cook for a further 10 minutes or until the almonds are golden brown
- Remove from oven and serve warm or allow to cool then keep refrigerated in a sealed container for up to 4 days.
Serving suggestion
- Serve with custard or yoghurt
Tips
- This is a good way to use fruit that is past its best
- Any stone fruit will work in this recipe, if one or another is unavailable simply substitute with whatever is available.
- 4nectarines or peaches
- 4apricots or plums
- 1 cupboiling water
- 1 tspvanilla essence
- 2 tbsphoney
- 1/4 cupthyme sprigs
- 1/2 cupsliced almonds
Per serve
- Energy867kJ
- Total Fat8.6g
- Saturated Fat0.6g
- Total Carbohydrate32.8g
- Sugars24.5g
- Dietary Fibre5.1g
- Protein5.0g
- Sodium6mg
Watch our video to see how to make the recipe.
Method
- Pre-heat oven to 200°C
- Remove stones from fruit and cut into quarters
- Spread fruit out in a roasting dish
- Place boiling water in a small bowl and add the honey and vanilla essence. Mix to dissolve the honey
- Pour this mixture over the fruit
- Add thyme and mix together
- Place in oven and roast for 20 minutes
- Remove from oven and sprinkle sliced almonds over the fruit
- Return to the oven and cook for a further 10 minutes or until the almonds are golden brown
- Remove from oven and serve warm or allow to cool then keep refrigerated in a sealed container for up to 4 days.
Serving suggestion
- Serve with custard or yoghurt
Tips
- This is a good way to use fruit that is past its best
- Any stone fruit will work in this recipe, if one or another is unavailable simply substitute with whatever is available.
Ingredients
- 4nectarines or peaches
- 4apricots or plums
- 1 cupboiling water
- 1 tspvanilla essence
- 2 tbsphoney
- 1/4 cupthyme sprigs
- 1/2 cupsliced almonds
Ingredients
- 4nectarines or peaches
- 4apricots or plums
- 1 cupboiling water
- 1 tspvanilla essence
- 2 tbsphoney
- 1/4 cupthyme sprigs
- 1/2 cupsliced almonds
Nutrition Facts
Per serve
- Energy867kJ
- Total Fat8.6g
- Saturated Fat0.6g
- Total Carbohydrate32.8g
- Sugars24.5g
- Dietary Fibre5.1g
- Protein5.0g
- Sodium6mg
Watch our video to see how to make the recipe.
Method
- Pre-heat oven to 200°C
- Remove stones from fruit and cut into quarters
- Spread fruit out in a roasting dish
- Place boiling water in a small bowl and add the honey and vanilla essence. Mix to dissolve the honey
- Pour this mixture over the fruit
- Add thyme and mix together
- Place in oven and roast for 20 minutes
- Remove from oven and sprinkle sliced almonds over the fruit
- Return to the oven and cook for a further 10 minutes or until the almonds are golden brown
- Remove from oven and serve warm or allow to cool then keep refrigerated in a sealed container for up to 4 days.
Serving suggestion
- Serve with custard or yoghurt
Tips
- This is a good way to use fruit that is past its best
- Any stone fruit will work in this recipe, if one or another is unavailable simply substitute with whatever is available.
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