Roasted peach and nectarine compote

  • 30 mins cooking
  • Serves 8
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Roasted peach and nectarine compote
  • 6 medium_piece peaches (900g)
  • 6 medium_piece nectarines (750g)
  • 2 vanilla beans, split lengthways
  • 1/2 cup (110g) firmly packed brown sugar
  • 12 cardomom pods, bruised
  • 1 cup (250ml) water


Roasted peach and nectarine compote
  • 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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