The perfect use for ripening summer fruits and berries, colourful compotes are a great foil for cakes and desserts and will brighten up breakfast cereals and pastries. They keep well in the fridge or freezer.
Using just a little honey gives this compote a slightly tart edge, which helps balance out sweet cakes and desserts. Add more if you like things sweeter.
Ingredients
| 1 ½ kgs | Stonefruit, such as plums, apricots, peaches, pitted and roughly chopped (Main) |
| 5 Tbsp | Honey |
| 1 | Lemon, zest and juice |
| 1 | Orange, zest and juice |
| 1 | Cinnamon stick |
| 1 | Star anise |
| ½ tsp | Ground cardamom |
| 1 | Kaffir lime leaf |
AdvertisementAdvertise with NZME.
Directions
- Place stone fruits into a pot. Add honey, the zest and juice of lemon and orange, cinnamon stick, star anise, ground cardamom, and a kaffir lime leaf.
- Cook over medium heat for 25-30 minutes until fruit has broken down.
- Remove spices and cool. Fold this through softened vanilla icecream and refreeze it for a simple summer dessert.
Best served with...
Serve a compote or coulis with a slice of plain cake, such as pound cake,angel food cakeorginger cake. The tart edge of the fruit cuts through the sweetness of the cake and you can forgo the cream.
Check out more of Warren's fruity condiments
