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.
grated zest of 1 orange plus the juice
honey or agave nectar
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.
vegetarian, gluten free, vegan