Name: Roasted peach and nectarine compote
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 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

Ingredients

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

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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