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
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Ingredients
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
Method
Roasted peach and nectarine compote
- 1Preheat the oven to 200°C (180°C fan-forced).
- 2Halve the peaches and nectarines; remove the stones. Place the fruit in a large ceramic baking dish, cut side down.
- 3Place 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.
- 4Roast 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.
- 5Serve the compote with double cream or ice-cream for dessert, or yogurt and muesli for breakfast, if desired.
Notes
Not suitable to freeze. Sugar mixture suitable to microwave.
