This compote is delicious served warm with ice cream, or cold for breakfast with yogurt
Ingredients
- 175g golden caster sugar
- 1 vanilla pod, split in two
- 5 cardamom pods
- zest and juice 1 lime
- 6 apricots, halved and stoned
- 3 peaches, quartered and stoned
- 3 nectarines, quartered and stoned
Method
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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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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.