Roasted Summer Fruit
4 ripe peaches or nectarines, halved and stoned
8 plums, halved and stoned
125ml/4fl oz/½ cup orange juice
125ml/4fl oz/½ cup sweet dessert wine
2 tbsp runny honey
125g/4oz/1 cup raspberries
2 tbsp icing (confectioner’s) sugar
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Arrange the peaches or nectarines and plums, cut-side up, in a roasting pan or shallow ovenproof dish. Pour the orange juice and wine over them and cook in the oven for 20–25 minutes.
3 Preheat the grill (broiler) to medium. Stir the raspberries into the roasted fruit and sprinkle with icing sugar.
4 Grill (broil) for 2 minutes and serve hot.