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Roasted stone fruits with vanilla

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175g golden caster sugar
1 vanilla pod, split in two
5 cardamom pods
zest and juice 1 lime
6 apricots, halved and stoned
3 peaches, quartered and stoned
3 nectarines, quartered and stoned
Why not try…
Making a quick Knickerbocker Glory using sliced stone fruits, raspberries and vanilla ice cream, topped with whipped cream.


Heat oven to 220C/fan 200C/gas 8. Tip the sugar, vanilla pod, cardamom, lime zest and juice into a food processor, then blitz until blended, or mash together using a pestle and mortar. Tip the fruit into a shallow baking dish, then toss in the sludgy sugar. Roast for 20 mins until the fruits have softened, but not collapsed and the sugar and fruit juices have made a sticky sauce. Any leftovers will keep in the fridge for up to 2 days.

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