Baking Halved Fruit

This technique works well for stone fruits, such as the peaches shown here. Halve and stone the fruits, then sprinkle with lemon juice, to prevent discoloration. Place fruit halves, cut-sides up, in a baking dish in a single layer, taking care not to overcrowd the dish.

1. Spoon the filling of your choice into the cavities in the fruit, mounding it slightly.

   

2. Bake at 180°C until the flesh of the fruit feels tender when pierced, about 15 minutes.