An easy recipe for Stone Fruit Panzanella using roasted plums, peaches, nectarines, and apricots. Plus, Ube Bread.
Our friends Michelle and Quan recently had twins. We were in charge of bringing dessert – the weather has been hot, and I knew we’d be spending most of our time grabbing some chubby cheeks, so I decided to make something simple that could sit at room temperature. This Roasted Stone Fruit Panzanella recipe was a slam dunk and I urge you to make it for yourself, people with babies, a potluck, a shower, the President, you get the idea…
You’ve heard of Panzanella, right? That delightful Italian Salad that combines day-old bread into a meal? I decided to put a sweet (Filipino) spin on that dish by crisping up some Ube bread from Leelin Bakery…
…roasting up a bunch of stone fruit with lemon zest/juice…
…and adding some chopped/fresh ones too, for a different texture.
Keep the layers separate…
…sprinkle with fresh mint…
…and when ready to eat, toss and serve with vanilla ice cream. I bet it’d also be terrific on yogurt, or straight up.
- 3 Thick Slices of Bread (I used Ube, which is sweet)
- 3 lbs chopped stone fruit (I used peaches, plums, nectarines, and apricots)
- Zest/Juice of a Large Lemon
- Handful Fresh Mint, Chopped
- (2 Tablespoons Sugar - optional. If your fruit is sweet enough, like the ones I had, omit)
- Toast the Bread Cubes in a 300 degree oven for 30-45 minutes, until crisp and golden brown
- Turn oven up to 375 degrees.
- Take half the cut fruit and roast for 30 minutes in a buttered 9x13 dish with half the lemon zest/juice (and half sugar, if needed).
- Combine the remaining lemon zest/juice/fruit (and sugar, if needed) in another bowl, set aside.
- In a large bowl, layer the roasted fruit, the fresh fruit, the bread cubes, and the mint.
- When ready to serve, toss everything together and pair with Vanilla Ice Cream or Yogurt.