Roasted summer fruits in sweet marsala

Prep 15 mins | Cook 20 mins | Serves 6

6 ripe apricots, halved and stones removed
4 ripe white nectarines, halved and stones removed
4 ripe peaches, halved and stones removed
250g cherries
⅓ cup sweet marsala* wine
1 vanilla bean, halved lengthways
2 tbs brown sugar
Reduced fat vanilla ice-cream or yoghurt, to serve
*Sweet Marsala is a rich brown dessert wine made in Sicily. It’s used in desserts including tiramisu and is available from bottle-shops.

Step 1 Preheat oven to 200°C/180°C fan-forced. Line base of a large roasting pan with baking paper. Arrange fruits in a single layer in pan.

Step 2 Combine marsala and 2 tbs water in a small jug. Using a teaspoon, scrape vanilla bean seeds into mixture and stir to combine. Sprinkle marsala mixture over fruit then sprinkle with sugar. Add the scraped vanilla bean pod and roast for 8-10 minutes or until fruit is just tender. Set aside in pan to cool to room temperature. Drizzle fruit with pan juices. Serve with ice-cream or yoghurt.

Good for you ... Peaches

A source of vitamin C, which contributes to the normal functioning of the body’s immune system.

A source of dietary fibre which contributes to the normal function of the intestine.

Peaches have a low GI (42) which means their natural sugars are broken down slowly for absorption into the bloodstream.