Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Roasted stone fruits with vanilla

This compote is delicious served warm with ice cream, or cold for breakfast with yogurt

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 270
  • Carbohydrates 68
  • Saturated Fat 0
  • Sugar 68
  • Protein 3
  • Fat 0
  • Fibre 4
  • Salt 0.02

Nutrition per serving

  • Calories 270
  • Carbohydrates 68
  • Saturated Fat 0
  • Sugar 68
  • Protein 3
  • Fat 0
  • Fibre 4
  • Salt 0.02

Ingredients

  • 175g golden caster sugar
  • 1 vanilla pod, split in two
  • 5 cardamom pods
  • zest and juice 1 lime
  • 6 apricots, halved and stoned
  • 3 peaches, quartered and stoned
  • 3 nectarines, quartered and stoned

Tip

Why not try...
Making a quick Knickerbocker Glory using sliced stone fruits, raspberries and vanilla ice cream, topped with whipped cream.

Method

  1. Heat oven to 220C/fan 200C/gas 8. Tip the sugar, vanilla pod, cardamom, lime zest and juice into a food processor, then blitz until blended, or mash together using a pestle and mortar. Tip the fruit into a shallow baking dish, then toss in the sludgy sugar.

  2. Roast for 20 mins until the fruits have softened, but not collapsed and the sugar and fruit juices have made a sticky sauce. Any leftovers will keep in the fridge for up to 2 days.

Suggested recipes from this collection...