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Roasted stone fruits with vanilla
Serves 4
Easy
Prep:
Cook:
This compote is delicious served warm with ice cream, or cold for breakfast with yogurt
Skip to ingredients
- 175g golden caster sugar
- 1 vanilla podsplit in two
- 5 cardamom pods
- zest and juice 1 lime
- 6 apricotshalved and stoned
- 3 peachesquartered and stoned
- 3 nectarinesquartered and stoned
Nutrition: per serving
- kcal270
- fat0g
- saturates0g
- carbs68g
- sugars68g
- fibre4g
- protein3g
- salt0.02glow
Method
step 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.
step 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.
