NECTARINE AND STRAWBERRY COMPOTE
For a flavoursome compote choose ripe and sweet nectarines. A melon baller can be a useful tool to help you remove stones from stone fruit. This compote is also very nice to serve for breakfast with muesli or as a simple dessert with vanilla whipped cream.
This recipe forms a part of the Strawberry and Nectarine Tart recipe.
500g nectarines (halved, stone removed and cut into 5mm thick slices)
20g (2 tbsp) vanilla sugar (once again I particularly enjoy the extra flavour from the raw version of vanilla sugar)
200g strawberries (hulled and cut in quarters)
- Into a medium to large pot place nectarines and sugar. Place over a medium heat, stir to dissolve sugar and bring to a simmer. Simmer for 8-10 minutes or till nectarines have softened. Unripe nectarines will of course take longer.
- Add strawberries and cook for a further 3-4 minutes till strawberries have softened and compote is a beautiful shiny and pale red.
- Remove from heat and transfer to a bowl. Cool. Keep refrigerated for up to 4 days.