Nectarine compote

Nectarine compote


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About this recipe: Nectarines are cooked in butter, sugar and star anise, then pureed and chilled for a delicious, cold summer dessert. Simply top with whipped cream and/or meringues. This compote can also be made with ripe plums.


Serves: 4 

  • 2 tablespoons caster sugar
  • 2 tablespoons butter
  • 500g ripe peaches or nectarines, quartered
  • 1 or 2 whole star anise
  • 4 tablespoons double cream, for serving

Prep:30min  ›  Cook:18min  ›  Ready in:48min 

  1. Melt the sugar and butter in a heavy-bottomed saucepan over low heat; cook until the mixture turns a light, golden brown.
  2. Add the nectarines quarters and star anise; cook for 18 minutes over medium heat until the nectarines are soft.
  3. Remove from the heat and blend the mixture into a thick puree. Allow to cool a little before setting in the fridge to cool completely.
  4. When ready to serve, whip the double cream until you can form soft peaks.
  5. Spoon the chilled compote into serving dishes; top with the whipped cream and serve.

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