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Roasted stone fruits with vanilla

Roasted stone fruits with vanilla

Rating: 4 out of 5.15 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal270
fat0g
saturates0g
carbs68g
sugars68g
fibre4g
protein3g
low insalt0.02g
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Ingredients

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.

RECIPE TIPS
WHY NOT TRY...

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

Recipe from Good Food magazine, August 2007

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Overall rating

Rating: 4 out of 5.15 ratings

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