Fresh Canadian produce from local farmers and growers just can’t be topped. Strawberries in late July; stone fruits like plums and peaches in late August. As for ice cream, here’s a freshness tip: Don’t store ice cream on the freezer door. Because of all the opening and closing, the temperature fluctuates much more, meaning the ice cream is prone to melt and re-freeze.
INGREDIENTS:
2 each peaches, plums and nectarines
3 tbsp (45 mL) pure maple syrup
1/2 tsp (2 mL) ground cardamom
2 tbsp (25 mL) melted butter
2 rosemary sprigs
1 tbsp (15 mL) freshly squeezed orange juice
2 cups (500 mL) Nestlé Real Dairy French Vanilla Ice Cream (50% Less Fat French Vanilla can be substituted)
METHOD:
- Preheat oven to 400ºF (200ºC).
- Cut fruit into quarters and remove pits. Place fruit in bowl and drizzle with maple syrup and butter. Sprinkle with cardamom and rosemary, tossing gently until fruit is coated.
- Arrange fruit in a single layer on a parchment-lined baking sheet; pour extra syrup mixture over fruit. Bake in centre of oven, turning gently, until fruit is fork tender and golden (about 10-15 minutes).
- Spoon fruit mixture over ice cream. Makes 4-6 servings
