Balsamic Stone Fruit Sundae
By Cookie and Kate · Cookie and KatePublic
Your rating · the average is public, yours is not
A super simple summer dessert featuring balsamic roasted stone fruit (peaches, plums and cherries) and vanilla ice cream. Feel free to wing the amounts—my friend just tossed the fruit with sugar and balsamic vinegar until they seemed "pretty well coated."
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
Recipe source
This recipe was taken from Balsamic Stone Fruit Sundae · by Cookie and Kate. If you enjoy it, please consider supporting the creator at the source.
Ingredients
For 4 people
- 790 gstone fruit (any combination of peaches, nectarines, plums and/or cherries)
- 0.25 cupturbinado (raw) sugar
- 2–3 tbspbalsamic vinegar
- —vanilla ice cream (or yogurt/frozen yogurt/dairy-free ice cream)
- —optional add-ins: freshly toasted almonds/pistachios or granola
Steps
- 1
Preheat the oven to 175°C. Prepare 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 spread into a single layer. Bake for about 30 minutes, tossing halfway. Serve warm, with ice cream.
Per portion
- Calories
- ~58 kcal
- Protein
- ~0 g
- Fat
- ~0 g
- Carbs
- ~14.1 g
- Fiber
- ~0 g
- Sodium
- ~2.4 mg
3 ingredients still need USDA food links. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.
Approximate — includes amount ranges.
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- Milk
- Tree nuts
Partial · 2/5 ingredients linked
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