Recipes | Balsamic Roasted Tender Fruit Sundae
Balsamic Roasted Tender Fruit Sundae
At the height of summer, nothing compares to the flavour of local tender fruit. Juicy peaches, tart cherries, and sweet plums still warm from the sun. This sundae turns them into something extraordinary, roasting them with balsamic and orange zest until syrupy and caramelized, then pairing them with creamy vanilla ice cream and a crackly chocolate magic shell. Simple, seasonal, and impossible to resist.
Ingredients
Servings
For the Sundae
- 2 Lbs. Local Tender Fruit, Ex. Peaches, Cherries, Apricots, Plums
- 2 Tbsp. Sugar
- 3 Tbsp. Good-Quality Balsamic Vinegar
- Zest of 1 Orange
- 1 Pint Vanilla Ice Cream
- For Topping Whole Cherries
For the Magic Shell
- 1 Cup Semi-Sweet Chocolate Chips
- 3 Tbsp. Coconut Oil
Instructions
Step 1
Preheat oven to 450°F.Step 2
Cut the peaches, plums, and apricots into thin wedges. Halve and pit the cherries.Step 3
Arrange the fruit on a large baking sheet. Sprinkle with sugar and orange zest, then drizzle with balsamic. Gently toss the fruit until evenly coated and arrange it so into a single layer. Roast the fruit for 20 minutes, turning once halfway through, until tender and starting to caramelize.Step 4
Remove from the oven and set aside to cool for 10 minutes to allow the juices to thicken. Transfer to a bowl for serving.Step 5
Meanwhile, place the chocolate chips and coconut oil into a heat-proof glass bowl. Microwave in increments of 30-second intervals, stirring between each, until melted and smooth. (Alternatively, melt over a double boiler.) Let cool slightly before using.Step 6
Meanwhile, place the chocolate chips and coconut oil into a heat-proof glass bowl. Microwave in increments of 30-second intervals, stirring between each, until melted and smooth. (Alternatively, melt over a double boiler.) Let cool slightly before using.
