Print Recipe
5 from 1 vote

Roasted Summer Compot

a super easy recipe for a fruit compot that uses up all those leftover fruits and berries to make something really special.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: preserves
Servings: 1 jar
Author: Karon Grieve

Ingredients

  • 2 peaches
  • 2 apricots
  • 2 plums
  • 6 strawberries
  • 6 raspberries
  • 6 cherries
  • grated zest of 1 orange plus the juice
  • 6 basil leaves
  • 3 tbsp honey or agave nectar
  • 2 tbsp red wine
  • 1/4 tsp black pepper

Instructions

  • Stone the peaches, apricots and plums and roughly chop the fruit
  • Halve cherries and strawberries
  • Shred the basil leaves
  • Mix all ingredients well in a roasting tin and bake in the oven at 180C/350F for 40 minutes
  • Remove from oven and ladle into a heavy based pan and simmer for approx 15 minutes or until you can drag a wooden spoon through and leave a little trail briefly on the base of the pan
  • Ladle into a sterilised jar (500ml) and store in fridge using within 1 week.
  • You can also can this recipe in a hot water bath or freeze it.

Notes

vegetarian, gluten free, vegan