Hello, friends! We are in Week 19 of Cooking at Home with Chef Paul and Miette Culinary Studio.  

This is the moment for fruit. Everywhere you turn there are peaches, plums, nectarines, and apricots, and they are calling your name. Roasting them brings out their flavor and makes for the perfect summer dessert.  You can use any kind of stone fruit you can find, the more the merrier. It’s a simple recipe, but the reward is big. Serve cold, with ice cream. 


Roasted Stone Fruit


Roasted Stone Fruit with Basil

2 peaches, 2 plums, 2 nectarines, 2 apricots, all pitted and cut into quarters (you can use all peaches, all nectarines, whatever you find that looks good)
1/4 cup honey
8 basil leaves, roughly chopped
Balsamic glaze (optional)

Preheat oven to 450 
In a mixing bowl, mix together the fruit, honey, and basil.
Lay fruit on a baking sheet in one layer and roast in the oven for 15 minutes (no need to turn them or do anything)
Return the roasted fruit to the mixing bowl and let cool (the fruit will release its juices while resting in the bowl), then refrigerate.
Serve cold with ice cream and a drizzle of balsamic glaze