This recipe is so versatile: Serve it for breakfast with yogurt or cottage cheese; chop it after roasting to top toast spread with cream cheese or goat cheese. Pile it in a lettuce salad with chicken or salmon. Or pair it with whipped cream, pound cake, or butter pecan ice cream.

Source: Midwest Living

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Credit: Brie Passano

Recipe Summary

prep:
10 mins
roast:
25 mins
total:
35 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Arrange fruit on a rimmed baking sheet, cut sides up. Drizzle with melted butter, lemon juice, and, if desired, maple syrup.

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  • Roast until tender, 25 to 30 minutes, basting occasionally with pan juices.(If using apricots, wait to add them the last 12 to 15 minutes of roasting.)

Chile-Spiced Stone Fruit

Prepare as directed, except substitute lime juice for the lemon juice and sprinkle fruit with ground ancho chile pepper or chili powder before roasting. Garnish with flaky sea salt.

Nutrition Facts

74 calories; fat 3g; cholesterol 8mg; saturated fat 2g; carbohydrates 12g; mono fat 1g; insoluble fiber 2g; sugars 10g; protein 1g; vitamin a 469.3IU; vitamin c 9.9mg; niacin equivalents 0.7mg; folate 5.6mcg; sodium 23mg; potassium 200mg; calcium 8mg; iron 0.2mg.
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