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Honey Balsamic Summer Stone Fruits - Ready. Chef. Go!
Honey Balsamic Summer Stone Fruits - Ready. Chef. Go!
Honey Balsamic Summer Stone Fruits - Ready. Chef. Go!
Honey Balsamic Summer Stone Fruits - Ready. Chef. Go!
Honey Balsamic Summer Stone Fruits

This quick, healthy, vegetarian and vegan-friendly dish can be put together from start to finish in less than 10 minutes.

Courtesy of Chef Mark Cleveland

1 to 2 Servings

  • 1 3/4 Pound Stone Fruit (apricots, peaches, nectarines, pluots, plums, etc.)
  • ¼ cup of Honey
  • 2 Tbs Balsamic
  • 2 Tbs Butter
  • (Opt) Pinch of Black Pepper or Pumpkin Pie Spice

Halve or quarter the fruits depending on size and remove the pits. Load into a RCG! microwave bag cut sides up. Pour in the honey and balsamic and shake the bag to distribute. Sprinkle on the pepper or spice (if using). Dot with pats of butter. Seal the bag.

Conventional Oven: Preheat the oven to 450° F. Place the bag on a baking sheet and cook for 8 to 10 minutes.

Microwave: Microwave on high for 2 1/2 to 3 1/2 minutes.

Let rest 2 minutes before opening the bag. Serve hot, warm, or cold. Garnish with fresh or roasted citrus and ice cream.

NOTE: Ready.Chef.GO! bags allow for excellent texture in the microwave & fast high heat cooking in the oven. The results are always succulent & tender. You’ll taste the difference. The stone fruit season is short and sweet. Those that love stone fruits find ways to enjoy them daily during the season. These will sell and folks will come back for more. In other seasons try them with apples and pears, tossed w/ citrus juice to preserve color. Try w/ persimmons in the autumn as well.  Toss in some pomegranate seeds for a seasonal jewel toned favorite.

Honey Balsamic Summer Stone Fruits - Ready. Chef. Go!
Honey Balsamic Summer Stone Fruits - Ready. Chef. Go!
Honey Balsamic Summer Stone Fruits - Ready. Chef. Go!
Honey Balsamic Summer Stone Fruits - Ready. Chef. Go!

Honey Balsamic Summer Stone Fruits

This quick, healthy, vegetarian and vegan-friendly dish can be put together from start to finish in less than 10 minutes.

Courtesy of Chef Mark Cleveland

1 to 2 Servings

  • 1 3/4 Pound Stone Fruit (apricots, peaches, nectarines, pluots, plums, etc.)
  • ¼ cup of Honey
  • 2 Tbs Balsamic
  • 2 Tbs Butter
  • (Opt) Pinch of Black Pepper or Pumpkin Pie Spice

Halve or quarter the fruits depending on size and remove the pits. Load into a RCG! microwave bag cut sides up. Pour in the honey and balsamic and shake the bag to distribute. Sprinkle on the pepper or spice (if using). Dot with pats of butter. Seal the bag.

Conventional Oven: Preheat the oven to 450° F. Place the bag on a baking sheet and cook for 8 to 10 minutes.

Microwave: Microwave on high for 2 1/2 to 3 1/2 minutes.

Let rest 2 minutes before opening the bag. Serve hot, warm, or cold. Garnish with fresh or roasted citrus and ice cream.

NOTE: Ready.Chef.GO! bags allow for excellent texture in the microwave & fast high heat cooking in the oven. The results are always succulent & tender. You’ll taste the difference. The stone fruit season is short and sweet. Those that love stone fruits find ways to enjoy them daily during the season. These will sell and folks will come back for more. In other seasons try them with apples and pears, tossed w/ citrus juice to preserve color. Try w/ persimmons in the autumn as well.  Toss in some pomegranate seeds for a seasonal jewel toned favorite.

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