Roasted stone fruits with vanilla

Roasted stone fruits with vanilla

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(15 ratings)

Prep: 10 mins Cook: 20 mins


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



    The same shape, but smaller than…

  • 6 apricots, halved and stoned



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

  • 3 peaches, quartered and stoned



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

  • 3 nectarines, quartered and stoned



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


  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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Comments, questions and tips

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circe12's picture
17th Jul, 2016
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.
13th Sep, 2013
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.
19th Aug, 2013
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
15th Jan, 2013
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! ;-)
1st Sep, 2012
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.
23rd Aug, 2012
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.
27th May, 2011
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.
30th Dec, 2010
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!
11th Jun, 2010
Delicious and simple to make. I'll be making it again and again.
9th Dec, 2009
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.


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