Roast Stone Fruit Salad

11:30 am on 23 January 2012

(Serves 6 – 8)


  • 6 nectarines
  • 6 white peaches
  • 6 apricots
  • 6 tbsps Demerara sugar
  • 2 tsps ground cinnamon
  • ½ cup sweet dessert style white wine


Pre heat the oven to 180°C.

Cut the stone fruit in halves and remove the stones.

Mix the Demerara sugar and cinnamon together.

Place the fruit in a heavy oven tray, skin side down and scatter a little of the sugar and cinnamon mix over each piece of fruit. Pop into the oven for about 10-15 minutes until the sugar melts and the fruit is soft and warmed through.

Remove from the oven and tip the fruit into a serving bowl with the wine.

Allow to cool slightly before serving with ice cream, whipped cream or a Greek style yogurt.

John Hawkesby’s wine recommendation

Wooing Tree 2011

Brown Brothers Cienna Rosso NV

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