This compote is delicious served warm with ice cream, or cold for breakfast with yogurt
Prep:10 mins
Serves 4
175g golden caster sugar1 vanilla pod, split in two5 cardamom podszest and juice 1 lime6 apricots, halved and stoned3 peaches, quartered and stoned3 nectarines, quartered and stoned
STEP 1Heat 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 2Roast 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.
