Lavender Honey Roast Stone Fruits with Vanilla

Serves	4
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Dietary	Vegetarian
Meal type	Breakfast, Dessert, Lunch, Snack
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Occasion	Barbecue, Birthday Party, Casual Party, Formal Party
Region	British
By author	Karen S Burns-Booth

A delicious roast stone fruit compote with lavender honey and vanilla - this is fabulous when served warm or cold, with yoghurt, cream or crème fraîche. The cooked fruit is also wonderful for a cheat's crumble - simple spoon fruit into a bowl and scatter granola or muesli over the top. I also love this when served for a healthy breakfast with yoghurt and cereals.

Ingredients

2 large nectarines (quartered and stoned)
2 peaches (quartered and stoned)
6 apricots (halved and stoned)
8 plums (halved and stoned)
6 tablespoons lavender honey
1 vanilla pod (split in half and then cut in half again)

Directions

Step 1	Heat oven to 220C/fan 200C/gas 8.
Step 2	Place the prepared fruit in a large oven-proof roasting tray or gratin dish. Spoon the honey over the top of the fruit and then place the vanilla pod strips in and amongst the fruit.
Step 3	Add 2 to 3 tablespoons of water and roast in a preheated oven for 20 mins or until the fruits have softened, but not collapsed and the fruit juices and honey have made a sauce.
Step 4	Serve with yoghurt, cream or crème fraîche or use to make a simple crumble with granola scattered over the top. (Any leftovers will keep in the fridge for up to 2 days.)