Balsamic Stone Fruit Sundae
Total Time
45 minutes
Prep Time
15 mins
Cook Time
30 mins
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 1 ¾ pound stone fruit (any combination of peaches, nectarines, plums and/or cherries)
- ¼ cup turbinado (raw) sugar
- 2 to 3 tablespoons balsamic vinegar
- vanilla ice cream (or yogurt/frozen yogurt/dairy-free ice cream)
- optional add-ins: freshly toasted almonds/pistachios or granola
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Preparation
Step 1
Preheat the oven to 350 degrees Fahrenheit. Prepare the fruit: peel, pit and slice peaches/nectarines, pit and slice plums, and pit and halve cherries.
Step 2
Line a rimmed baking sheet with parchment paper. Toss the stone fruit with sugar and balsamic vinegar and spread into a single layer. Bake for about 30 minutes, tossing halfway. Serve warm, with ice cream.
Step 3
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Chef's notes
Recipe yields enough for 4 modestly sized sundaes. Plan on 1 cup prepared fruit per person.
Leftover roasted fruit is great with yogurt and honey almond granola for breakfast.
Want to serve an entirely made-from-scratch dessert? Here’s my vanilla bean ice cream recipe.
I didn’t halve the cherries in this batch, but I suggest you do so they cook at the same rate as the other fruit.
Handy kitchen tool:
OXO’s Good Grips Cherry Pitter makes pitting cherries easy and less messy.
