Honey Thyme Baked Summer Fruits
The sweet wildflower notes of honey and the spicy scent of thyme are simply delightful together in this dish. They turn the bounty of summer fruits into a gorgeous symphony of flavors. Combine the warm fruits with baklava and cardamom ice cream and you may very well have achieved the truly sublime!
- 2 pounds stone fruit such as nectarines, plums, pluots, apricots or peaches Add to list
- 1 cup cherries (I LOVE Lapin cherries for this) Add to list
- Juice and zest of 1 lemon Add to list
- 1/4 cup honey Add to list
- 1 teaspoon thyme leaves Add to list
- 1/4 cup cognac, brandy or Grand Marnier (optional) Add to list
Preheat oven to 425° F.
Remove the pits from the fruits and cut all of them, except the cherries, into quarters. Place all of the fruit in a bowl and stir in the remaining ingredients.
Place the fruit in a 9- by 13-inch baking dish and cook for 15 to 20 minutes, or until the liquid in the pan is bubbly and the fruits are tender.
If you like, you may strain the juice in the pan into a small saucepan and boil to reduce to a syrup.
Accompany the fruits with baklava and your favorite ice cream. On the show we featured Three Twins Cardamom Ice Cream. Drizzle with the fruit syrup if you like.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on July 6, 2013.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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