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Maple Roasted Stone Fruit and Vanilla Ice Cream

Fresh Canadian produce from local farmers and growers just can’t be topped.


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.

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.

 
 
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