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Baked Fruit Provencal

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Baked Fruit Provencal

Prep Time:
15 min(s)
Cook Time:
30 min(s)
Serves:
6
Difficulty:
Beginner
Ethnicity:
French
Tools:
cutting board
large chef's knife
measuring spoons
round baking dish
Serve with ice cream.
Ingredients:
1 tablespoon(s) butter (unsalted)
1/2 pound peaches
1/2 pound nectarines
1/2 pound apricots
1/2 pound plums
1/2 pound blueberries
2 tablespoon(s) honey - raw
4 tablespoon(s) muscat - Beaumes de Venise, divided
Steps:
-Preheat the oven to 375 degrees.
-Halve and pit all stone fruits.
-Butter a porcelain baking dish.
-Layer the halved fruits on the bottom of the dish, slightly overlapping and cut-side up.
-Scatter the other fruits around the top.
-Drizzle the honey and 2 tablespoons of the muscat over the fruit.
-Bake on the center rack until fruits are soft and tender, about 30 minutes.
-Remove from the oven and drizzle remaining muscat.
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