- 175g golden caster sugar
- 1 vanilla pod, split in two
- 5 cardamom pod
- zest and juice 1 lime
The same shape, but smaller than…
- 6 apricot, halved and stoned
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 3 peach, quartered and stoned
Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…
- 3 nectarine, quartered and stoned
A smooth-skinned variety of peach native to China, similarly flavoured to peaches with slightly…
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.
Why not try...Making a quick Knickerbocker Glory using sliced stone fruits, raspberries and vanilla ice cream, topped with whipped cream.