Oh, Cardamom. Spicy and sweet. It’s hard to describe the wonderfulness that is cardamom, but add it with honey, nectarines, and cherries – roast ‘em – whoa. This is the perfect dessert for that end-of-summer, can’t wait to whip out the light sweaters, here comes Fall feeling that is mid-August through mid-September. No, summer’s not near over but with all the back-to-school commercials, BBQs done and over, and those tan lines well-established, we’re suddenly ready for booties, lattes, and the crispness of Fall air. As John Travolta would sing nostalgically, “Oh, those summer niiiiiiiiiights.”
This dessert holds onto both worlds – ice cream and roasted fruit. Warm & cold seamlessly combined. And c’mon, this is so beyond easy you’ll be pretending it was more work when everyone is so impressed. I won’t tell.
Ingredients:
1 C Cherries, pitted and halved
5-6 Nectarines, pitted and halved
¼ C Raw Honey
1 tsp Cardamom
Scoop (or 2 – who we kidding) of Pistachio Ice Cream
Directions:
Combine honey and cardamom. Taste it. You’re welcome.
Place halved cherries and nectarines in/on a cast-iron pan or plate – mine is technically called a “sizzle platter” (oh so fancy)
Drizzle the cardamom honey all over the fruit and gently stir to coat entirely, if needed
Roast at 350 for 10- 12 mins or until softened and golden – not mushy
Remove from oven and allow to cool a bit
While warm, scoop that ice cream on top and serve
I actually found cardamom pistachio ice cream, but regular pistachio is just fine. When I made this, my husband was off to bed – I woke him up to try it. It. Is. That. Good. Sweet, savory, warm, cold = mouth party. I ate so much while editing the pictures – full-circle here, people.
Happy eating!
PS. Bring on the sweater shopping!
