Roasted Rosemary Fruit Topping Recipe

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Roasted Rosemary Fruit Topping Recipe

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MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 medium fresh peach
  • 1 medium fresh plum
  • 2 cups pitted fresh or frozen tart cherries, thawed
  • 2 tablespoons butter, cut into small pieces
  • 2 tablespoons sugar
  • 1 tablespoon lime juice
  • 1 to 2 teaspoons minced fresh rosemary
  • 2 cups reduced-fat vanilla ice cream or frozen yogurt

Directions

Prick the skin of peach and plum with a fork. Cut in half; remove pits. Cut each half into eight slices. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Add the cherries.
In a small bowl, combine the butter, sugar, lime juice and rosemary. Spoon over fruit. Bake at 400° for 13-15 minutes or until fruit is tender, stirring occasionally. Serve over ice cream or frozen yogurt. Drizzle with pan juices. Yield: 4 servings.
Originally published as Roasted Rosemary Fruit Topping in Country Woman March/April 2005, p36

Nutritional Facts

1/2 cup: 227 calories, 9g fat (5g saturated fat), 25mg cholesterol, 117mg sodium, 36g carbohydrate (31g sugars, 2g fiber), 4g protein.

  • 1 medium fresh peach
  • 1 medium fresh plum
  • 2 cups pitted fresh or frozen tart cherries, thawed
  • 2 tablespoons butter, cut into small pieces
  • 2 tablespoons sugar
  • 1 tablespoon lime juice
  • 1 to 2 teaspoons minced fresh rosemary
  • 2 cups reduced-fat vanilla ice cream or frozen yogurt
  1. Prick the skin of peach and plum with a fork. Cut in half; remove pits. Cut each half into eight slices. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Add the cherries.
  2. In a small bowl, combine the butter, sugar, lime juice and rosemary. Spoon over fruit. Bake at 400° for 13-15 minutes or until fruit is tender, stirring occasionally. Serve over ice cream or frozen yogurt. Drizzle with pan juices. Yield: 4 servings.
Originally published as Roasted Rosemary Fruit Topping in Country Woman March/April 2005, p36

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