This is a two for one recipe … bake the stone fruit and use half for luscious breakfast fruit or dessert and the other half to make this stunning dessert!
Serves 8 – 10
Preparation Time: 30 minutes + overnight freezing
Cooking Time: 20 minutes for fruit, 10 minutes for Bombe
Baked Summer Stone Fruit
1 cup (220g) sugar
1/3 cup (75g) brown sugar
1 cup (250ml) water
1/3 cup (120g) honey
1 vanilla bean pod, optional
5 medium (approx 1kg) firm white nectarines
5 medium (approx 1kg) firm yellow peaches
4 medium (approx 450g) firm red plums
8 medium (approx 400g) firm apricots
Ice Cream Filling
2 litre rich vanilla ice cream, softened
300g jar thick caramel sauce
12 (100g) savoiardi (sponge or ladyfingers)
4 egg whites
1 cup caster sugar
1 teaspoon white vinegar
- For the baked summer stone fruit: Preheat oven to moderate, 180°C (160°C fan-forced). Put the sugars, water, and honey and split vanilla bean in a small saucepan over moderate heat; stir to combine, bring to the boil, reduce heat to low and simmer for 5 minutes.
- While syrup cooks, prepare fruit. Wash and wipe dry. Starting at the pit cut each piece in half by cutting all the way around the fruit. Twist the two sides in opposite directions until they separate. Remove stones with a melon baller, if desired. Put nectarines, peaches and plums in large baking dish. Leave room for the apricots. Pour the syrup over the fruit and bake for 15-20 minutes or until tender. Add the apricots after the first 10 minutes.
- For the ice cream filling: Line a 10 cup capacity pudding bowl or basin with Glad plastic wrap, leaving a good overhang. Cut half the cooled baked fruit into small pieces. Fold through the softened ice cream. Spoon one third of the ice cream into the basin, drizzle with one third of the caramel sauce, then repeat twice with the ice cream and caramel sauce. Finish with the savoiardi, gently pushing them over the top of the ice cream. Bring the sides of the plastic wrap up and in to cover the savoiardi. Refrigerate for at least six hours or overnight.
- Bring the ice cream out of the freezer to the fridge for 1 hour before you would like to serve. Alternatively stand it at room temperature for 30 minutes (if it’s not too hot). Invert it onto a flat heatproof plate or oven tray. Remove the Glad plastic wrap.
- Preheat oven to hot 220°C (200°C fan-forced).
- For the meringue: Beat egg whites until soft peaks form, gradually add sugar, a tablespoon at a time, beating well after each addition. The mixture should be thick and glossy. Add the vinegar and beat for a further 30 seconds.Spread the meringue over the top and side of the ice cream, using a spatula to create swirls of meringue. Place it in the hot oven and bake for 5 minutes or until lightly browned.
- Serve immediately. Cut the Bombe Alaska with a sharp flat bladed knife.
Lyndey’s Note: the baked stone fruit is delicious served warm with ice-cream as a dessert or cold with Greek yoghurt for breakfast.
Lyndey’s Bake Range is now available to purchase in store from Blueprint Retail in Potts Point! They are located at 46A Macleay St, Potts Point NSW 2011 and are open every day from 10:00-6:00pm (except Sundays – close at 5:00pm).