Roasted Stone Fruit

Nectarines, Peaches

Serves 4


175g castor sugar
1 vanilla pod, split in two and seeds scraped out
5 cardamom pods
1 lime, zest and juice
3 peaches, stoned and quartered
3 nectarines, stoned and quartered
5 plums, stoned and quartered
crème fraîche or Greek yoghurt, to serve


Preheat the oven to 220°C

Tip the sugar, vanilla pod and seeds, cardamom, lime zest and juice into a food processor, then blitz until blended, or pound in a pestle and mortar.

Place the fruit into a shallow baking dish and pour over the sugar mixture.

Roast for 20 minutes until the fruits have softened, but not collapsed, and the sugar and fruit juices have made a sticky sauce.