Roasted Summer Fruit #22

This recipe is perfect for a quick, refreshing dessert on a hot summer evening.

Roasted Summer Fruit (page 374)

1/2 cup sugar

1 Tbsp. light corn syrup

4 ripe but firm large yellow peaches, halved and pitted

(8 firm apricots, 8 firm Italian prune plums, 4 firm nectarines, or 4 large, firm pluot plums may be substituted)

1 Tbsp. unsalted butter

1/3 Tbsp. heavy cream

Vanilla ice cream (optional)

1. Preheat oven to 375 degrees. Place sugar in a 10-inch nonstick ovenproof skillet. Drizzle with syrup. Cook over medium heat, stirring until mixture liquefies. Continue cooking until mixture is light caramel in color. * Be careful not to overcook, as it will harden into a molten ball.*

2. Place fruit in pan, cut side down. Place in oven and bake for 5 minutes, until caramel has darkened and fruit is tender, but still holds its shape. Use spatula to turn fruit cut side up. Return to oven and roast another 3-5 minutes, until edges of fruit have browned. Do not cook long enough for fruit to collapse.

3. Remove from oven. Transfer fruit to a serving dish or to individual plates. Lift off skins if desired.

4. Place pan on top of stove and swirl in butter. Cook a few seconds over low heat. Whisk in cream to make caramel sauce. Pour sauce over and around fruit, and serve warm with ice cream on the side if desired. Serves 4.

Comment: Like a nectarine pie without the crust!