Maggie Beer

Honey Roasted Stone Fruit

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  1. Step 1

    Preheat a fan forced oven to 220C.

    Place all the fruit onto a 20cm x 10cm baking tray.

  2. Step 2

    distribute the butter evenly on top of the fruit, then drizzle over the honey.

    Place tray into the preheated oven and cook for 15 minutes, then drizzle over the Verjuice and cook for another 5 minutes, or until they just start to collapse or soften.

    Remove from the oven and set aside to cool. Serve warm or at room temperature.

    Tip: Delicious served over bircher muesli or porridge for breakfast or ice cream for dessert!

Use Honey Roasted Stone Fruit to make


  1. 180g 3 apricots cut into halves
  2. 250g 2 peaches cut into quarters
  3. 200g 4 blood plums cut into halves
  4. 200g 3 figs
  5. 3 tbspn honey
  6. 50g unsalted butter shaved
  7. 60ml 3 tbspn Verjuice
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