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.

  • 30 mins preparation
  • Serves 8
  • Print


Roasted peach and nectarine compote
  • 6 medium (900g) peaches
  • 6 medium (750g) nectarines
  • 1/2 cup (110g) firmly packed brown sugar
  • 1 cup (250ml) water
  • 2 teaspoon vanilla extract


Roasted peach and nectarine compote
  • 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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