Stone Fruit Pouches Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Butter the inside of a medium cast-iron skillet. Add the fruit and cinnamon sticks to the skillet. Add the port and a few grinds of pepper. Sprinkle brown sugar on top and roast until the fruit is soft, about 10 to 15 minutes. Discard cinnamon sticks and serve with ice cream.

Steps:

• Preheat the oven to 425 degrees F.
• Unfold the puff pastry sheet and, using a rolling pin, lightly roll the pastry out. Using a sharp knife, cut out a 10-inch round, using a dinner plate as a guide. Transfer the round to a tart pan with a removable bottom.
• Sprinkle 1 tablespoon sugar on the bottom of the tart and arrange the fruit wedges over the sugar, packing them in tightly and making 1 big circle. Sprinkle with the remaining 2 tablespoons sugar and with the sliced almonds. Bake until the edges are golden brown, 25 to 30 minutes. Cool on a rack.
• Just before serving, heat the apricot jam with 2 tablespoons water in a small pot over moderate heat. Using a pastry brush, paint the tart with the melted jam.
• BYOC: Trying serving this with your favorite stone fruit ice cream, such as peach, or with freshly whipped cream.

Steps:

• Preheat oven to 350 degrees F.
• Place the fruit in a small baking dish and drizzle with balsamic vinegar, season with a little salt and pepper and transfer to the oven. Roast for 15 to 20 minutes depending on how ripe your fruit is. Remove from the oven and divide between 4 dessert bowls, drizzle with any of the balsamic vinegar that is in the baking dish. Top each bowl with a scoop of ice cream.

Steps:

• Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and spices.
• In another bowl, toss the fruit with the vanilla, and orange juice.
• In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly with sugar and spices.
• Roast for approximately 20 minutes or until the fruit is fork tender.
• Serve the roasted fruit over vanilla bean ice cream accompanied by a shortbread cookie. You could also serve fruit with fresh whipped cream or creme fraiche and use it as a filling or topping for crepes.
• Roasted Fruit Variations:
• Peaches and Cream: Roast peaches with cinnamon and nutmeg. Serve with sweetened cream in between sliced buttermilk biscuits.
• Cranberry-Pear Walnut: Roast 4 sliced Anjou or Bosc pears with 3/4 cup fresh or frozen cranberries. Substitute the brown sugar for white sugar and add cinnamon. After the pears are roasted top with toasted walnuts.
• Vanilla-Roasted Nectarines: Roast the nectarines seasoned with cardamom and slightly increase the vanilla extract. Serve with creme fraiche that has been sweetened with honey and vanilla.

Steps:

• For the galettes: Preheat the oven to 425 degrees F.
• Roll out the dough and cut it into six 6- to 8-inch rounds.
• Combine the sugar and lemon juice in a large mixing bowl. In a small bowl, stir 2 teaspoons water into the cornstarch to make a slurry; add to the lemon sugar.
• Thinly slice the nectarines and plums; add to the mixing bowl and toss to coat.
• Spoon the fruit into the center of the dough rounds, then fold up the edges to partially cover the fruit.
• Transfer the galettes to baking sheets and bake until golden brown, 20 minutes.
• For the blood orange syrup: Bring the blood orange juice to a simmer in a saucepan. Reduce until syrupy, 6 to 9 minutes.
• For the whipped topping: Whip the cream, sugar and vanilla in a stand mixer with the whisk attachment until soft peaks form. Add the blood orange juice and whip again.
• To plate: Drizzle blood orange syrup over the galettes. Top with whipped topping.

Steps:

• Butter a baking dish and lay in the fruit halves, skin-side down. Dot with the butter and sprinkle with the sugar. Add 2 tablespoons water to the bottom of the dish. Cover with foil and bake until the fruit is soft, about 10 minutes. Uncover and finish baking for 10 minutes, until the fruit is slumping. Serve with almonds sprinkled on top.