This time of year is one of my favorites, for fresh local fruit. Stone fruit season means some of the most flavorful and sweetest fruits you’ll find all year. Peaches, nectarines, apricots, plums and the hybrids apriums, pluots — just to name a few.

I find, much like with various vegetables and other fruits, roasting the stone fruit truly brings out it’s inherent sweetness. The natural sugars as well as the small amount of coconut sugar also caramelize and we end up with an incredible rich and deep flavored sauce. The finely ground, fresh vanilla bean compliments stone fruit so well by bringing a fragrant and almost smoky, earthy depth to the light sweetness. Many times if I am working with particularly ripe stone fruit, which can tend to be very juicy, I will actually pour off some of the sauce, after roasting and I simply reduce it down by more than half, over a medium heat. This creates a delicious, rich syrup, perfect for drizzling over the coconut cream topped fruit or over yogurt or other treats.

This recipe is a pretty simple one, I really enjoy the roasted fruit as it is, topped with the creamy hint of spiced masala chai infused coconut cream. You can feel free to follow the same recipe and simply use whipped heavy cream or even creme fraiche instead of the coconut cream. This roasted stone fruit would also be wonderful layered with yogurt, sorbet, ice cream or frozen yogurt for a delicious parfait. You can top it with nuts and seeds or your favorite granola. Of course, you can always stand over the oven and eat the roasted fruit straight from the pan, which I may have done a time or two.

I would love to take credit for this infused whipped coconut cream, but alas, I cannot. It was inspired by my girl Sherrie of With Food + Love and her gorgeous Earl Grey Whipped Coconut Cream. Tea infused anything is my current obsession and this chai coconut cream takes this to a whole new level.

This seasonal dessert is a wonderful option for summer dinner parties, since it can truly accommodate all guests of varying dietary challenges and choices.

[print_this]Vanilla Roasted Stone Fruit with Masala Chai Infused Coconut Whipped Cream
{gluten-free, vegan, paleo, AIP-friendly)
serves 4-6

• coconut oil to grease the pan
• 2 peaches, quartered and pitted
• 2 nectarines, quartered and pitted
• 4 apriums (apricots or pluots), halved and pitted
• 1 vanilla bean, split open
• 1/2 cup coconut sugar (or other granulated sugar)
• zest and juice from 1 lime
• pinch of sea salt

Preheat oven to 400ºF.

Grease a glass baking pan, with coconut oil. In a spice grinder, food processor or high speed blender, process/grind the whole vanilla bean until finely ground. Mix together the coconut sugar, finely ground vanilla bean, zest and juice of lime and sea salt. Toss the fruit with sugar and pour into the greased baking pan. Roast for 20 minutes until soft and sticky. Serve warm (or cool) topped with the whipped coconut cream.

 

Recipe Notes: If your fruit is very ripe and it produces a ton of juice when roasted, I like to pour some of the excess juices into a small saucepan and simmer over a medium-high heat until it is reduced by at least half, to a sticky syrup. Drizzle over the top of the whipped coconut cream or over yogurt, ice cream or other dishes.

Leftovers are good in the fridge for 2-3 days. [/print_this]

[print_this]Masala Chai Infused Coconut Whipped Cream

• 1 can full fat organic coconut milk, refrigerated overnight
• 2 bags masala chai tea bags (or 2 teaspoons loose tea)
• 1/4 cup boiling filtered water
• honey or maple syrup or honey, to taste (I use about 1 teaspoon)
• 1 teaspoon vanilla extract

Pour the 1/4 cup boiling water over the tea bags and steep for 5 minutes. Remove the tea bag and add the tea to the fridge or freezer for around 10 minutes to chill.

Add the chilled tea, maple syrup and vanilla extract to a large bowl. Scoop the solidified coconut cream from the top of the can of refrigerated coconut milk and add to the bowl. Save the leftover liquid (coconut water) from the can of coconut milk, for smoothies, you can also freeze in ice cube trays. Whip the coconut cream until smooth and creamy, refrigerate until you are ready to serve.

 

Recipe Notes: for info on my favorite brands of coconut milk and more tips on making whipped coconut cream, check out this tutorial post

I find making the whipped coconut cream at least a few hours ahead of time, oftentimes the day before, produces the thickest whipped cream, since it thickens as it chills.

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