Making a quick Knickerbocker Glory using
sliced stone fruits, raspberries and vanilla
ice cream, topped with whipped cream.
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.
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.