Roasting Stone Fruit
Stone fruit at the peak of the season has a fleeting window of ripeness. Roasting allows you to use fruit that is still slightly firm, drawing out a deeper, more concentrated sweetness that raw fruit cannot match.
Pick fruit that has just a slight give
If your fruit is rock-hard, it will take longer to roast and won't develop the necessary caramelization. If it's already mushy, it will lose its shape entirely in the oven.
- rimmed baking sheet
- parchment paper
- paring knife
What goes in.
- 6peaches, plums, or nectarines
- 1 tbspneutral oil or melted unsalted butter
- 2 tbspbrown sugar or honey
- 1/4 tspkosher salt
Managing the Sugars
Keep the fruit cut-side up. This ensures the natural juices and the added sugars pool in the hollow center, creating a self-basting syrup rather than burning on the pan.
The method.
Prep the fruit
Halve the fruit along its natural seam. Twist gently to separate the halves and pry out the pits with the tip of your knife.
Arrange
Place the fruit cut-side up on a parchment-lined baking sheet. If they wobble, slice a tiny sliver off the bottom skin so they sit level.
Season
Brush the cut surfaces with the fat of your choice. Sprinkle with salt and your sugar. Don't over-apply the sugar or it will scorch before the fruit is soft.
Roast
Slide into a 400°F (200°C) oven. Roast for 15 to 20 minutes. You are looking for the edges to turn dark brown and the centers to be bubbling and soft.
Other turns to take.
Spiced
Add a small pinch of ground cardamom or black pepper to the sugar before sprinkling.
Herb-infused
Tuck a small sprig of fresh thyme or rosemary under the fruit halves before roasting.
When it doesn't go to plan.
Serve the fruit while still warm to keep the texture silken.
If the fruit skins are tough, you can peel them before roasting, but leaving them on helps the fruit hold its shape.
The juices left on the parchment are essentially a concentrated fruit syrup; scrape them off and drizzle them over the top when serving.
The ones that keep coming up.
Can I roast cherries?
Yes, but they roast much faster. Check them after 8 to 10 minutes.
What should I serve this with?
Cold heavy cream, a spoonful of thick yogurt, or a scoop of plain vanilla bean ice cream.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe