Honey-Roasted Stone Fruit with Mascarpone
Peaches or apricots roasted until they slump, in a syrup made from nothing but their own juices and hot honey. Twenty-five minutes in the oven, and the mascarpone does the rest.
- Hero ingredient
- Stone fruit
- Time
- 35 min
- Yield
- Serves 4
Made with
Sweet Sting Hot Honey
$11.95 · 330g
Goes well with
Smoky Joe
Smoke against roasted stone fruit, which is not far off cooking them over coals.
Ingredients
- 6 ripe peaches, nectarines or apricots, halved and stoned
- 4 tbsp Sweet Sting Hot Honey
- 30g butter
- 1 vanilla pod, split, or 1 tsp vanilla paste
- 250g mascarpone
- Juice of half a lemon
- Flaky salt
Method
- 01
Heat the oven to 200°C fan. Sit the halves cut side up in a dish that holds them snugly — give them too much room and the juices spread thin and catch.
- 02
Dot the butter over, drizzle three quarters of the hot honey across the cut faces, and tuck the vanilla down between the fruit.
- 03
Roast 20–25 minutes, spooning the pan syrup back over them twice, until the edges have taken colour and the fruit has slumped without falling apart.
- 04
Loosen the mascarpone with the lemon juice and a spoonful of the warm pan syrup, so it is spoonable rather than stiff.
- 05
Serve warm rather than hot, mascarpone alongside, the last of the hot honey over the top and a pinch of salt. Firm fruit wants the full 25 minutes; anything ripe enough to bruise in the bag wants 20.
