Baked Stone Fruits
- serves 4
2 lb(s) mixed ripe stone fruits (peaches, plums, apricots), halved and pitted
½ cup butter
½ cup caster sugar
2 Tbsp water
⅓ cup slivered almonds, toasted.
1. Preheat your oven to 400 F.
2. Butter a baking dish and lay in the fruit halves skin-side down. Dot with butter. Sprinkle with sugar. Add the water to the bottom of the pan.
3. Cover with foil and bake until the fruit is soft, about 10 minutes.
4. Uncover and finish baking for 10 minutes, until fruit is slumping. Serve with almonds sprinkled on top.