Honey Roasted Stone Fruit With Cinnamon Cream
Servings: 6
Ingredients
Roasted stone fruit:
9 plums, peaches or nectarines (ripe but firm)
3 tbsp honey
3 tbsp NOMU Sweet Rub
Cinnamon cream:
250ml whipping cream
1 tsp NOMU Cook’s Collection Ground Cinnamon
1 tsp NOMU Sweet Rub
2 tbsp icing sugar
Directions
Preheat the to 180°C.
Halve the stone fruit and remove the pits. Place the halves, cut side up, on a foil-lined roasting tray and drizzle with honey. You can adjust the amount of honey depending on the ripeness and sweetness of the fruit. Sprinkle over the Sweet Rub and place in the oven for 20-30 minutes until the fruit is soft and beautifully browned and caramelised.
For the cinnamon cream, whip the cream to a soft peak and add the Ground Cinnamon, Sweet Rub and icing sugar (again depending on the sweetness of the fruit, you might want to add more sugar to the cream). Whip the cream until you reach stiff peaks.
Serve the fruit straight out of the oven with generous dollops of the cinnamon cream.
Ingredients
Roasted stone fruit:
9 plums, peaches or nectarines (ripe but firm)
3 tbsp honey
3 tbsp NOMU Sweet Rub
Cinnamon cream:
250ml whipping cream
1 tsp NOMU Cook’s Collection Ground Cinnamon
1 tsp NOMU Sweet Rub
2 tbsp icing sugar
Directions
Preheat the to 180°C.
Halve the stone fruit and remove the pits. Place the halves, cut side up, on a foil-lined roasting tray and drizzle with honey. You can adjust the amount of honey depending on the ripeness and sweetness of the fruit. Sprinkle over the Sweet Rub and place in the oven for 20-30 minutes until the fruit is soft and beautifully browned and caramelised.
For the cinnamon cream, whip the cream to a soft peak and add the Ground Cinnamon, Sweet Rub and icing sugar (again depending on the sweetness of the fruit, you might want to add more sugar to the cream). Whip the cream until you reach stiff peaks.
Serve the fruit straight out of the oven with generous dollops of the cinnamon cream.
Ingredients
Roasted stone fruit:
9 plums, peaches or nectarines (ripe but firm)
3 tbsp honey
3 tbsp NOMU Sweet Rub
Cinnamon cream:
250ml whipping cream
1 tsp NOMU Cook’s Collection Ground Cinnamon
1 tsp NOMU Sweet Rub
2 tbsp icing sugar
Directions
Preheat the to 180°C.
Halve the stone fruit and remove the pits. Place the halves, cut side up, on a foil-lined roasting tray and drizzle with honey. You can adjust the amount of honey depending on the ripeness and sweetness of the fruit. Sprinkle over the Sweet Rub and place in the oven for 20-30 minutes until the fruit is soft and beautifully browned and caramelised.
For the cinnamon cream, whip the cream to a soft peak and add the Ground Cinnamon, Sweet Rub and icing sugar (again depending on the sweetness of the fruit, you might want to add more sugar to the cream). Whip the cream until you reach stiff peaks.
Serve the fruit straight out of the oven with generous dollops of the cinnamon cream.
Ingredients
Roasted stone fruit:
9 plums, peaches or nectarines (ripe but firm)
3 tbsp honey
3 tbsp NOMU Sweet Rub
Cinnamon cream:
250ml whipping cream
1 tsp NOMU Cook’s Collection Ground Cinnamon
1 tsp NOMU Sweet Rub
2 tbsp icing sugar
Directions
Preheat the to 180°C.
Halve the stone fruit and remove the pits. Place the halves, cut side up, on a foil-lined roasting tray and drizzle with honey. You can adjust the amount of honey depending on the ripeness and sweetness of the fruit. Sprinkle over the Sweet Rub and place in the oven for 20-30 minutes until the fruit is soft and beautifully browned and caramelised.
For the cinnamon cream, whip the cream to a soft peak and add the Ground Cinnamon, Sweet Rub and icing sugar (again depending on the sweetness of the fruit, you might want to add more sugar to the cream). Whip the cream until you reach stiff peaks.
Serve the fruit straight out of the oven with generous dollops of the cinnamon cream.
