Baked stonefruits and berries
1 hr 5 min
Roasted peach and berries sprinkled with toasted hazelnuts is the perfect winter warming dessert.
¼ cup(s), (35g)
3 medium, quartered
1 medium, quartered
Vanilla bean extract
1 cup(s), (150g) or frozen
- Preheat oven to 200°C or 180° fan-forced. Spread hazelnuts on a baking tray and bake for 3–5 minutes or until toasted. Place nuts in a clean tea towel and rub to remove the skins. Coarsely chop.
- Arrange peach, nectarine and cinnamon in a shallow ovenproof dish. Drizzle with vanilla and ⅓ cup (80ml) water. Bake, covered, for 15–20 minutes or until fruit begins to soften. Uncover and add blackberries. Bake for 15 minutes or until fruit is soft and liquid has reduced. Serve sprinkled with hazelnuts.
SERVING SUGGESTION: No-fat no-added-sugar vanilla yoghurt. TIPS: You can use yellow or white peaches and nectarines, or a mixture of both. Use any berries you prefer. Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave or enjoy cold.