Eosinophilic Esophagitis Friendly Roasted Stone Fruit with Vanilla and Honey
Total time40 min
Prep time10 min
Cook time25 min
4.8(20)
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Learn more →Ingredients
4 servings
- 2 ripe peaches, halved and pitted
- 2 ripe plums, halved and pitted
- 1 cup sweet cherries, pitted
- 2 tbsp honey
- 1 tbsp extra virgin olive oil
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- pinch of salt
For serving
- 2 tbsp fresh mint leaves, torn (optional)
- ¼ cup dry-roasted almonds, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- 2
In a small bowl, whisk together the honey, olive oil, vanilla extract, ground cinnamon, ground ginger, and salt until combined.
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