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
  • Easy

Nutrition per serving

  • kcal 270
  • fat 0g
  • saturates 0g
  • carbs 68g
  • sugars 68g
  • fibre 4g
  • protein 3g
  • salt 0.02g


  • 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


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


  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.

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