Description

A sophisticated yet easy dessert featuring roasted peaches, plums, and nectarines with a tangy balsamic glaze, served over vanilla ice cream and topped with crunchy nuts.

Ingredients

Scale

3–4 peaches, plums, or nectarines (ripe but firm)
3 tablespoons balsamic vinegar
2 tablespoons honey (or maple syrup)
1 teaspoon vanilla extract
1 tablespoon melted butter
Vanilla ice cream (dairy-free option available)
1/4 cup chopped nuts (walnuts, almonds, or pistachios)

Instructions

Preheat your oven to 375°F (190°C). Wash the stone fruits, slice them in half, and remove the pits. Arrange them cut-side up in a baking dish.
In a small bowl, whisk together balsamic vinegar, honey, vanilla extract, and melted butter to make the glaze.
Drizzle the glaze over the fruit and toss gently to coat. Roast in the oven for 20-25 minutes until the fruit is tender and slightly caramelized.
While the fruit is roasting, toast the chopped nuts in a dry skillet over medium heat for 2-3 minutes. Set aside.
Scoop vanilla ice cream into serving bowls. Top with warm roasted fruit and drizzle the pan juices over everything. Sprinkle with toasted nuts and serve immediately.

Notes

For a savory twist, add fresh herbs like thyme or rosemary to the glaze. Serve warm for the best flavor contrast. Leftovers can be stored in the fridge for up to 3 days or frozen for up to a month.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 sundae
Calories: 250300
Sugar: 28
Sodium: 50
Fat: 12
Saturated Fat: 6
Carbohydrates: 35
Fiber: 3
Protein: 4

Keywords: balsamic roasted fruit, stone fruit dessert, easy sundae recipe, roasted peaches, roasted plums, summer dessert