Roasted stone fruits with vanilla
- Barney Desmazery
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.1 out of 5.17 ratingsRate
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This compote is delicious served warm with ice cream, or cold for breakfast with yogurt
Easily doubled
Easily halved
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
175g golden caster sugar
-
1 vanilla pod
split in two
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5 cardamom pods
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zest and juice 1 lime
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6 apricots
halved and stoned
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3 peaches
quartered and stoned
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3 nectarines
quartered and stoned
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Nutrition: per serving
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kcal270
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fat0g
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saturates0g
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carbs68g
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sugars68g
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fibre4g
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protein3g
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salt0.02g
low
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Method
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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.
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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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A star rating of 4.1 out of 5.17 ratings
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