Roasted Stone Fruit with Wild-Whipped Cream
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A camping-friendly dessert that isn’t the usual s’mores or banana boats? Be still our sugar-loving heart. This recipe for roasted stone fruit with “wild-whipped” cream (from Chris Nuttall-Smith’s new cookbook, Cook It Wild) goes above and beyond store-bought marshmallows.
“Warm, ripe, peak-season fruit is flecked with vanilla sugar and caramelized on a glowing fire,” he writes. “The whipped cream—shaken up in a wide-mouth water bottle—is almost too much delicious. For the stone fruit, peaches, plums, nectarines, apricots and cherries are all ideal.”
Cook It Wild Copyright © 2023 by Chris Nuttall-Smith. Photographs copyright © 2023 by Maya Visnyei. Illustrations Copyright © 2023 Claire McCracken. Published by Clarkson Potter, an imprint of Random House.
¼ cup granulated sugar
Zest of ½ lemon
½ vanilla bean
Fruit and Whipped Cream
1½ pounds fresh, ripe stone fruit (such as peaches, cherries or plums)
Prepared vanilla sugar
1 cup cold whipping cream
1. Make the Vanilla Sugar: In a small bowl, combine the sugar and lemon zest.
2. Using a sharp knife, slit open the vanilla pod, then scrape its sticky black pulp—the seeds—into the lemon sugar. Reserve the pod. Rub the mixture with your fingers to break up the pulp and distribute it evenly.
3. Transfer the vanilla sugar and reserved pod, to an airtight container or resealable bag. (The pod will add flavor when the fruit roasts.) The sugar will keep up to six months unrefrigerated.
4. Prepare and Pack the Fruit: Remove the pits from the fruit, then chop the fruit into bite-size pieces. Cut a double layer of heavy-duty aluminum foil (ideally 18 inches wide) that measures 22 inches long. Transfer the fruit onto the foil and arrange lengthwise down the middle of the foil, stopping 2 inches shy of either end.
5. Sprinkle the fruit with the sugar, add the vanilla pod and toss to coat. Gather the long edges of the foil, folding them over each other two to three times to form a tight seal. Seal both ends of each packet in the same way—you want to avoid any leaking.
6. Roast the Fruit: Set the foil packet on a grill placed over medium-hot coals, or directly beside them. Roast the fruit, turning the packet occasionally, until it feels very tender through the foil and smells incredible, 20 to 25 minutes.
7. Cut a hole through the top of the packet and continue roasting until the juices have reduced and thickened and the pieces of fruit are beginning to color in spots, about 5 minutes more.
8. Whip the Cream and Serve: Meanwhile, pour the whipping cream into a clean, 32-ounce, wide-mouth water bottle and seal. Shake vigorously until the cream forms soft peaks (or your arms give up), 4 to 8 minutes.
9. Spoon the roasted fruit and its juices into bowls or mugs, then top with dollops of the whipped cream. Serve immediately.