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.
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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
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Method Prep:30min › Cook:18min › Ready in:48min
Melt the sugar and butter in a heavy-bottomed saucepan over low heat; cook until the mixture turns a light, golden brown.
Add the nectarines quarters and star anise; cook for 18 minutes over medium heat until the nectarines are soft.
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.
When ready to serve, whip the double cream until you can form soft peaks.
Spoon the chilled compote into serving dishes; top with the whipped cream and serve.