Spiced stonefruit compote
Photo by Tamara West
Using just a little honey gives this compote a slightly tart edge, which helps balance out sweet cakes and desserts. Add more if you like things sweeter.
1. Place 1-1.5kg stone fruits (such as plums, apricots, peaches), pitted and roughly chopped, into a pot.
2. Add 3-5 Tbsp honey, the zest and juice of 1 lemon and 1 orange, 1 cinnamon stick, 1 star anise, ½ tsp ground cardamom, and a kaffir lime leaf. Cook over medium heat for 25-30 minutes until fruit has broken down. Remove spices and cool.
3. Fold this through softened vanilla icecream and refreeze it for a simple summer dessert.