Roasted stone fruits with vanilla

Roasted stone fruits with vanilla

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
This compote is delicious served warm with ice cream, or cold for breakfast with yogurt

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian
  • Gluten-free

Nutrition: per serving

  • kcal270
  • fat0g
  • saturates0g
  • carbs68g
  • sugars68g
  • fibre4g
  • protein3g
  • salt0.02g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 175g golden caster sugar
  • 1 vanilla pod, split in two
  • 5 cardamom pod
  • zest and juice 1 lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 6 apricot, halved and stoned

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 3 peach, quartered and stoned

    Peach

    pee-ch

    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 3 nectarine, quartered and stoned

    Nectarine

    nek-tar-een

    A smooth-skinned variety of peach native to China, similarly flavoured to peaches with slightly…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (17)

circe12's picture

Really nice, and not too hard to make. Even my son, who didn't want to use up the peaches on this dish, was persuaded! Flavours are lovely. We ate it warm with vanilla icecream and we had a portion left over to try tomorrow cold. Next time I think I will add a very small amount of flaked almond as a topping.

moirashaw1's picture
5

We just love this recipe and make it every year, at this time of year! Make sure you grind the seeds from the cardamom pods before putting in processor. Such lovely flavours!
Can't seem to be able to rate this, but would give it 5 stars.

saph-saph's picture
5

I used peaches, nectarines and plums in this recipe and it was so good! The sugary sludge is delicious, I left it for an hour or two to marinate before cooking and it came out with a delicious lime sugar glaze on top of the fruit. One guest said it reminded her of mojitos, I'll have to try adding some rum next time.

ranabhutta's picture
2

Made this for brunch served with low fat greek yogurt. Got to say, I was very indifferent to it. Would rather have just had the fruit chopped up alone without all the syrup. I just didn't feel the sugar etc added much. Having said that, my family loved it and thought it would be great with ice cream or fresh cream. My mum also thought it could benefit from some melted butter drizzled over it before roasting. You can tell I have a healthy family! ;-)

moirashaw1's picture
5

Love this recipe! Made so many times with different fruits. So easy to make and so delicious! A must-try before the stone fruits out of season.

vicki_mh's picture
4

Lovely, lovely, lovely. I made this for a pudding with Greek yoghurt and then tried it for breakfast the next day with fat free plain yoghurt. I used honey instead of sugar but still loved it. Will try with different fruits.

bobe3780's picture
5

We run a B&B and the roasted stone fruits always gets high praise. We even converted one person who never had that kind of stuff for breakfast, it became a firm favourite.
Absolutely delicious and so easy to make.

heathermaybe's picture
5

Delicious with creme fraiche too, and I ate a huge portion for dessert rather than breakfast - it was fabulously sharp, spicy and sweet at the same time!

nataliadale's picture
5

Delicious and simple to make. I'll be making it again and again.

annemiek's picture
5

Gorgeous recipe! The smell is heavenly. I made it this summer and forgot to rate it, which it really deserves. I left out the apricots and used more nectarines, served with a little vanilla ice cream.

gailbird's picture
5

I used fruit sugar to make it suitable for my mum who is diabetic, it was lovely....like the knickerbockerglory idea gonna give that a go and i agree it would be great with marscapone

charmack's picture
5

Made this with peaches and 100g of sugar. Stirred in 100g blueberries for the last 5 minutes. Forgot to add the vanilla pod, but still truly delicious. Really fantastic.

hussaincurrimbhoy's picture

Devine. it smells amazing when its cooking. we took it out after 16 minutes and it was perfect.

indeed, perhaps better for a desert recipe than breakfast, but this is our first time making it. and we're not complaining.

Might throw in a dash of cinnamon next time and try a pear in the mix - topped with blueberries.

car0line's picture

This recipe is absolutely delicious, quick and easy to prepare and absolutely foolproof.

beckyandholly's picture

I loved this pudding and it was sooo easy! Really tasty and great for an informal dinner party. We had nectarines and various coloured plums, and served it with vanilla ice-cream. Would also be nice with Mascarpone too...yum!

sylvia's picture
4

This is a really tasty desert and is also great cold. I found it a little too sweet so I reduced the sugar and it still tasted great.

verityboak's picture
5

This was a real hit. We made it over and over again during the summer months using a variation of stone fruits depending on what was ripe at our local farm shop. The cardamom pods add an extra dimension and kept our guests guessing. We served it to our guests who claims he 'hates puddings' and he loved it!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.