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Honey-roasted stone fruit recipe

Honey-roasted stone fruit recipe

1 rating

There aren't many dessert options more satisfying than sweet, caramelised fruit, cooling ice-cream, and crunchy granola. A honey and orange juice glaze before roasting brings this to the next level. A must-make for anyone wanting to get the most out of autumnal stone fruits. See method

  • Serves 6
  • 5 mins to prepare and 30 mins to cook
  • 270 calories / serving
  • Freezable
  • Vegetarian


  • 4 ripe plums
  • 5 ripe nectarines
  • 2 oranges, juiced
  • 3 tbsp clear honey, plus extra to drizzle (optional)
  • 5 fresh thyme sprigs, plus extra to serve (optional)
  • 100g honey & almond granola
  • 480ml tub Tesco Finest Madagascan vanilla ice cream

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    6g 29%
  • Sugars

    32g 35%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 39.8g Protein 5.5g Fibre 1.7g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Halve the plums and nectarines, discarding the stones, and arrange, cut side up, in a large baking dish. Squeeze over the orange juice, drizzle with 2 tbsp honey and add the thyme sprigs.
  2. Mix the granola with 1 tbsp honey and spoon into the hollows of the fruit. Roast for 30 mins, covering the fruit and dish with foil after 15 mins, until the fruit has softened but is still holding its shape.
  3. Serve 3 pieces of fruit per person in shallow bowls, drizzled with the roasting juices. Add a scoop of ice cream to each bowl and decorate with thyme leaves and an extra drizzle of honey, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Dessert recipes

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