Feed your appetite for cooking with Penguin’s expert authors
Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Amaretto Roasted Plums, Nectarines and Peaches with Pistachio Granola
Introduction from Rukmini Iyer
A dash of amaretto gives the gently roasted peaches, plums and nectarines in this dish the most wonderful almond flavour, but you could easily substitute elderflower liqueur or whatever you have handy in the cupboard. Cooking the granola in a tin alongside keeps it nice and crisp. This is a perfect late summer or early autumn pudding along with a spoonful of mascarpone or vegan ice cream.
Ingredients
Method
Preheat the oven to 140°C fan/160°C/gas 3. (This might seem low, but you want the fruit to cook very gently.)
Arrange the fruit in a roasting tin large enough to hold everything in one layer, scatter over 4 tablespoons of the light brown sugar, then pour over the amaretto liqueur. Transfer to the oven and roast for 25 minutes, until the fruit is just soft. (If your fruit is very under-ripe, it may take slightly longer.)
Meanwhile, mix the flaked almonds, oats, pistachios, olive oil and the remaining 2 tablespoons of brown sugar and spread them out on a separate baking tray. Pop them alongside the tray of fruit and roast for 20 minutes, until just crisp.
Serve the fruit hot, with mascarpone or vegan ice cream alongside, scattered with the granola. Leftovers are excellent for breakfast with yogurt too.
Preview
This recipe is a preview
Buy the book for the full recipe, and more great recipes from this author
From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
Buy From
You might also like
