Stewed fruit is something that is so easy to make and can be used with and in so many different dishes. I also love it with a strong, wintery, warm curry and with breakfast I drizzle honey all over and top it with yogurt, nuts and seeds. I absolutely love ice-cream but these days I am trying to incorporate healthier alternatives into my diet, especially when it comes to dessert. This dish does not leave me feeling guilty and the flavours are beautifully creamy, silky, sour, sweet and spicy with an added crunch that the baked nuts provide. I served it with a very creamy coconut yogurt but you can use plain yogurt, ice-cream or even custard.
Ingredients (Serves 4)
4 Ripe nectarines, sliced
4 Ripe plums, sliced
4 Tbs Butter
4 Tbs Honey
2 Tbs Balsamic vinegar
How to do it
Heat butter in a pan. Add the nectarines, plums & star anise and sauté for about 5 minutes on a medium heat. Add the honey, balsamic vinegar & black pepper and sauté for a further 8 minutes until the fruit has almost blackened on the skins, is nice and soft but still holds its shape. Set aside.
For the nuts
200g (1 Cup) Mixed nuts, unsalted
2 Tbs Honey
2 Tbs Butter
1 Tsp Vanilla essence
1/2 Tsp cinnamon
How to do it
Preheat the oven to 190 degrees. Line a baking tray with parchment paper and spray with non-stick spray. Arrange nuts on the parchment paper and set aside. Melt butter, honey & vanilla essence together. Add the cinnamon & salt and mix. Drizzle the butter mixture over the nuts and toss through. Place in the preheated oven and bake until nicely browned and crispy, about 10 minutes, taking care that it does not burn.
Remove from the oven and move nuts closer together on a pile. Leave to cool. Using a fork, break up any lumps that may have formed.
The nuts will keep really well in air-tight container.
Serve the fruit and nuts with a good dollop of creamy yogurt, ice-cream or custard and fresh mint leaves.