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Roasted Peaches, Plums & Nectarines with Candied Walnuts

Alicia Colombo

Enjoy seasonal Pennsylvania pitted fruits in this deconstructed fruit crisp.

4 tsp. butter
½ cup granulated sugar
1 cup walnuts, chopped
Kosher salt, to taste
2 medium slightly under-ripe peaches
2 medium slightly under-ripe nectarines
2 large under-ripe, dark-skinned plums
½ fresh lemon
¼ cup packed light brown sugar
¼ cup apple juice
1 tsp. ground cinnamon
1-quart vanilla ice cream

In a large skillet, melt butter over medium heat. Stir in granulated sugar, then chopped walnuts. Cook, stirring for 5 minutes, or until sugar is melted and nuts are starting to turn light brown. Remove from heat and quickly transfer nuts onto waxed paper, separating the walnuts as much as possible. Sprinkle lightly with kosher salt. Set aside to cool.

Preheat oven to 400 degrees. Lightly butter a 9-by-12-inch baking dish.

Peel peaches and nectarines; cut into ½-inch slices. Cut larger pieces in half crosswise, if desired. Cut plums into ½-inch slices. Place all three fruits in a prepared baking dish and sprinkle lightly with freshly squeezed lemon juice (you will not need to use the entire half-lemon).

In a small mixing bowl, whisk together brown sugar juice and cinnamon. Stir into fruit. Cover and bake for 15 minutes; uncover and stir. Recover and cook another 10 minutes or until bubbly hot.

Place a scoop of ice cream in each of 6 to 8 bowls. Spoon warm fruit over top; sprinkle with candied walnuts.

NOTE: The candied walnuts can be made up to 2 days ahead and stored in a zip-top bag at room temperature. The fruit can be cooked earlier in the day, cooled then refrigerated. Warm until bubbly in a 350-degree oven before serving.


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