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Author Notes: 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 and Roasted Stone Fruit. —Lynn Chen
- 3 Thick Slices of Bread (I used Ube, which is sweet)
- 3 pounds Chopped stone fruit (I used peaches, plums, nectarines, and apricots)
- 1 Zest/Juice of a Large Lemon
- 2 sprigs 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.