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Baked Stone Fruit with Lemon Creme Fraiche

A favourite fruity summer pudding which is so quick to put together and cook. It's perfect for lazy summer days and when we have an abundance of delicious summery stone fruit on our doorsteps. Also a great way to use up fruit which is going slightly over it's best, think those droopy squishy cherries at the bottom of the tub or a rather wrinkly looking apricot!

We've cooked this lots at No 12 over the past month, having it for pudding with the creme fraiche or breakfast with some natural yoghurt, it keeps in a container in the fridge for a couple of days after roasting, if you happen to have some left.

Roasted Stone Fruits

Serves 4

Ingredients -

  • Honey – a good drizzle

  • Vanilla bean paste

  • Sprinkle of ground cardamom

  • Sprinkle of cinnamon

  • zest and juice 1 lime

  • 6 apricots, halved and stoned

  • 3 peaches, quartered and stoned

  • 3 nectarines, quartered and stoned

  • swap a fruit for a large handful of fresh cherries, or just add some if you like them

Method -

  1. Heat oven to 220C/fan 200C/gas 8.

  2. Tip the fruit into a shallow baking dish and drizzle with the honey, lime juice and lime zest.

  3. Sprinkle over the spices and drizzle over the vanilla.

  4. Roast for 20 mins until the fruits have softened, but not collapsed and the sugar and fruit juices have made a sticky sauce. Any leftovers will keep in the fridge for up to 2 days.

Lemon Crème Fraiche

Ingredients -

  • 200ml pot of crème fraiche

  • 2 tbsp icing sugar

  • squeeze of lemon juice

Method –

Mix together all of the ingredients in a small bowl and chill until ready to serve.

Delicious served with the roasted stone fruits, strawberries or as an alternative to cream in the Summer.

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