Okanagan stone fruit compote

Yield: Serves 4

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


  1. Using a food processor, place the honey, vanilla pod, cardamom pod, lime zest and juice and sprig of thyme and pulse for 2 minutes.
  2. Toss the fruit in a large mixing bowl until it is covered with the honey mixture.
  3. Place the fruit on a baking sheet lined with parchment paper and roast at 300ยบ F for about 15-17 minutes.

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