Quick & Easy

Roasted peach and nectarine compote

ROASTED PEACH and NectarineCompote



1.Preheat oven to 200°C.
2.Halve peaches and nectarines; remove stones. Place fruit, cut-side down, into two ceramic baking dishes.
3.Scrape seeds from vanilla beans into a small saucepan, then add pods. Add sugar, cardomom and the water; stir over low heat until sugar dissolves. Bring to the boil. Pour immediately over fruit.
4.Roast fruit 10 minutes; turn fruit over, roast a further 5 minutes or until soft. Cool. Peel away skin.
5.Serve hot or refrigerate, covered, until chilled.

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