175g golden caster sugar
1 vanilla pod, split in two and seeds scraped out
5 cardamom pods
Zest and juice 1 lime
3 South African peaches, stoned and quartered
3 South African nectarines, stoned and quartered
5 South African plums, stoned and quartered
Low fat crème fraîche or Greek yoghurt to serve


Preparation time
10 minutes

Cooking time
20 minutes

South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.

Wine recommendations by Wines of South Africa


  1. Heat the oven to 220C/fan 200C/gas 8. Tip the sugar, vanilla seeds, cardamom, lime zest and juice into a food processor, then blitz until blended. Place the fruit into a shallow baking dish, then pour over the sugar mixture
  2. Roast for 20 minutes until the fruits have softened, but not collapsed and the sugar and fruit juices have made a sticky sauce
  3. Serve warm with low fat crème fraîche or Greek yoghurt

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