baked stone fruit with candied pecans and custard | Baked - The Blog

baked stone fruit with candied pecans and custard

  • Author: Ashley Colbourne
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour and 15 minutes
  • Yield: 8-10 fruit halves 1x
  • Category: dessert
  • Method: baking
  • Cuisine: American


Baked pears, peaches and plums with crunchy candied pecans and velvety smooth vanilla sweet custard.



For the Candied Pecans

  • 3 1/2 cups pecan
  • 1 egg white
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 1/4 cup sugar

For the Fruit

  • 45 whole fruits (pears, plums and peaches)
  • 1/4 cup honey to drizzle

For the Custard

  • 6 egg yolks
  • 2 cups heavy cream
  • 1 tsp good quality vanilla extract or 1 bean, seeds scraped out
  • 1/4 sugar


For the candied pecans

Preheat oven to 300º

In a bowl mix together the sugars, salt and cinnamon. In another bowl combine the pecans and egg white and mix until the pecans are fully covered. Add the sugar mixture and mix until combined.

On a baking try lined with parchment lay out single layer of nuts and bake for 30-40 mins, stirring the nuts every 20 mins, until coating is glossy and cooked.
Let cool.

For the Fruit

Preheat the oven to 350º

Slice fruit in halve and remove seeds/core. A melon baller works magic here.
Line a baking try with parchment and lay your fruit skin side down. Drizzle with honey and bake for 25-35 mins until the fruit is slightly soft.

For the Custard

In a sauce pan whisk together the egg yolks and cream throughly. Whisk in the vanilla and sugar.  Over medium heat stir the custard constantly until thickened. Remember it will thicken even more when cool.
Sever over warm fruit with crumbled pecans.

Keywords: Baked fruit with candied pecans and custard