Use the delicious compote from Karine's dessert on top of a classic cheesecake or pound cake this holiday season.
Recipe courtesy Karine Moulin, Yellow Door Bistro
Photo by Ingrid Keunzel
7 Tbs (100 mL) Chinook honey
1 vanilla pod, split in two
1 cardamom pod
1 lime, zest and juice
1 sprig fresh thyme
6 apricots, halved and stoned
3 peaches, quartered and stoned
3 nectarines, quartered and stoned
- Using a food processor, place the honey, vanilla pod, cardamom pod, lime zest and juice and sprig of thyme and pulse for 2 minutes.
- Toss the fruit in a large mixing bowl until it is covered with the honey mixture.
- Place the fruit on a baking sheet lined with parchment paper and roast at 300º F for about 15-17 minutes.