Roasted peach and nectarine compote

Bring a smile to your face with this wholesome and sweet fruit breakfast or dessert, partnering stewed peaches and nectarines.
Roasted peach and nectarine compoteAustralian Women's Weekly



1.Preheat the oven to 200°C (180°C fan-forced).
2.Halve the peaches and nectarines; remove the stones. Place the fruit in a large ceramic baking dish, cut side down.
3.Place the sugar and the water in a small saucepan; stir until the sugar is dissolved. Bring to the boil then remove from heat and stir in vanilla. Pour over the fruit in dish.
4.Roast for about 10 minutes, then turn the fruit over and cook for a further 5 minutes or until the fruit is soft. Allow to cool. Cover, refrigerate.
5.Serve the compote with double cream or ice-cream for dessert, or yogurt and muesli for breakfast, if desired.

Not suitable to freeze. Sugar mixture suitable to microwave.


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