Roasted Fruits with Rose Petal Wine

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
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 2 nectarines
  • 2 peaches
  • 2 plums
  • 2 figs
  • 1 mango
  • 250 ml 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

For the lemon mascarpone (optional):

  • 225 g mascarpone
  • 2 tsp grated lemon zest
  • sugar, to taste


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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