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Learn more about nutrition with the free EatFresh.org Mini Course! Start or continue now ›

https://eatfresh.org/eatfreshorg-mini-course

Roasted Stone Fruit with Ice Cream

Photo of the prepared recipe

Photo of the prepared recipe

Photo attribution: My Tu Duong

Ready In: 30 minutes

Serves: 2

Gluten-free

Vegetarian

Low Sodium

Summer is stone fruit season! Make this yummy treat to cool down after a warm day.

What you'll need

Spatula or spoon

Oven mitt

Small baking dish

Cutting board

Sharp knife

Measuring cups

Oven

Ingredients

Serves 2

2 Plums cut in half and pitted

2 Peaches cut in half and pitted

2 Nectarines cut in half and pitted

¹/₂ cup Balsamic Vinegar

of Salt

of Black Pepper

1 pint French Vanilla Ice Cream

Directions

1.

Step 1 picture

Step 1 picture

Preheat oven to 350˚F.

2.

Step 2 picture

Step 2 picture

Place the fruit in a small baking dish. Drizzle with balsamic vinegar and season with a little salt and pepper.

3.

Step 3 picture

Step 3 picture

Transfer to the oven and roast for 15 to 20 minutes depending on how ripe your fruit is.

4.

Step 4 picture

Step 4 picture

Remove from the oven and divide between 4 dessert bowls, drizzle with any of the balsamic vinegar that is in the baking dish.

5.

Step 5 picture

Step 5 picture

Top each bowl with a scoop of ice cream.

Chef's Tips

Apricots can be used in place of any of the fruits listed.

Nutrition Facts

Serving Size 0.50

Serving Per Container 2

Amount Per Serving
Calories 183
% Daily Value*
Total Fat 2.5 g		3%
	Saturated Fat 1.6 g	8%
Sodium 63 mg		3%
Total Carbohydrate 37.3 g		14%
	Dietary Fiber 2 g	7%
Protein 3.3 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Publication: San Francisco Food Bank A-Z

Source: San Francisco Marin Food Bank
View other recipes from this source

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