Fresh seasonal stone fruit is caramelized in a light cinnamon-spiced brown sugar caramel in a skillet and served over cool creamy ice cream.
2 lbs stone fruit (such as Plumcots and Apriums)
4 tablespoons butter
4 tablespoons brown sugar
1/2 teaspoons cinnamon
1 tablespoon honey
Vanilla ice cream for serving
Cut stone fruit in half, remove pits, and slice into segments. Set aside.
In a large skillet on the stove top, melt butter over medium heat. Stir in brown sugar, cinnamon and honey. Bring to a simmer.
Add sliced fruit to skillet and gently toss to coat in butter mixture. Continue to simmer for about 5 minutes, tossing/stirring gently. Fruit should be tender, but not mushy.
Remove pan from heat and let cool slightly. Spoon warm mixture, including both fruit and syrup, over vanilla ice cream.
Keywords: skillet stone fruit