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Roasted fruits with rose petal wine

Janey Cox from Good Food Live
Serve Janey Cox's roasted fruits hot for an exotic dessert, or cold with creamy Greek yogurt for a breakfast treat

Roasted fruits with rose petal wine

Method

1. Preheat the oven to 180°C/gas 4

2. Halve the fruit and remove any stones, then peel and quarter the mango. Place the fruit in a shallow ovenproof dish in a single layer, cut sides up.

3. Pour over the wine and drizzle with honey. Sprinkle with cinnamon, if using. Roast the fruit in the preheated oven for 25-30 minutes, until soft.

4. To make the lemon mascarpone, mix the ingredients together in a small bowl.

5. Serve the fruits hot with lemon mascarpone, cream or crème fraîche, or cold with Greek yogurt.

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Serves: 4

Prep: 10 min
Cook: 30 min

Ingredients
2 Nectarines
2 Peaches
2 Plums
2 Figs
1 Mango
250ml rose petal wine
honey or brown sugar, for drizzling/sprinkling
1 tsp ground cinnamon (optional)
lemon mascarpone, cream, crème fraiche or Greek yogurt, to serve