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5 from 1 vote

Oven Roasted Fruit Compote

This is not a rigid recipe. Use whatever fruit is available and adjust your sugar accordingly. Change the spices according to your preferences. This recipe will freeze well so you can make larger quantities when particular fruits are in season.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Author: Tania @ The Cook's Pyjamas


  • 4 nectarines stoned and quartered
  • 8 large plums stoned and quartered
  • 2 Tablespoons brown sugar
  • 1 vanilla pod split
  • 1 cinnamon stick
  • 4 cardamon pods
  • 1/4 cup water


  • Preheat the oven to 180C
  • Pile the cut fruit into an ovenproof dish. The fruit should fit snugly and can be piled up slightly.
  • Sprinkle the sugar over the fruit and stir gently.
  • Nestle the spices into the fruit.
  • Pour in just enough water to moisten the bottom of the tray. The fruit will generate more liquid as it stews.
  • Cook for approximately 30 minutes, stirring once or twice, until the fruit has softened and released its juices.
  • Serve hot or cold.


The amount of sugar you require will depend on how sweet your fruit is and how sweet you want the finished dish. We prefer less sugar in our house so you may need to increase the amount to suit your tastes.