Baked Stone Fruits
With the oven still hot from cooking, this is the perfect opportunity to roast seasonal stone fruit such as peaches, nectarines, apricots or plums for a simple no fuss dessert.
Do it your way. Countless possibilities to customise the outdoor kitchen thanks to the wide rage of models.
With the oven still hot from cooking, this is the perfect opportunity to roast seasonal stone fruit such as peaches, nectarines, apricots or plums for a simple no fuss dessert.
Heat the oven to 250° C / 500° F and maintain the temperature. Puncture the eggplant (aubergine) in a few spots, using a toothpick or bamboo skewer. Rub the eggplants
Preheat your Fornetto (Alto) oven, your conventional oven, or your kamado (set up for indirect cooking) to 200°C / 400° F. Combine the yeast, sugar, oil and water. Mix together
