Lifestyle
Spicy stone fruit compote with honeyed yoghurt and pistachios
You can serve this compote layered in glasses, spooned over pancakes or waffles, or even as a topping for breakfast granola.
If summer had a scent, this dish would be it! The smell of peaches and plums bubbling away with cinnamon, star anise and a twist of orange peel fills the kitchen in the best possible way. Juicy Delicious‘ spiced stone fruit compote looks fancy enough for guests but is so easy to make. Serves: 4
Ingredients
- 1 cinnamon stick
- 2 star anise
- Peel of one orange
- ½ cup (125 ml) sugar
- 2 cups (500 ml) water
- 2 peaches, stoned and quartered
- 2 nectarines, stoned and quartered
- 2 apricots, stoned and quartered
- 2 plums, stoned and quartered
- Splash of orange or rose water, optional
To serve:
- Double cream yoghurt sweetened with honey
- Chopped pistachios
Method
- Place spices, orange peel, sugar and water in a large pot and bring to the boil.
- Once sugar has dissolved, add fruit, bring to the boil, reduce heat and cook for a minute or two until fruit is just tender
- Remove fruit with a slotted spoon and spoon into a bowl.
- Increase heat and boil syrup to reduce, it should coat the back of a spoon.
- Stir in rose or orange water and spoon over fruit. Chill before serving.
