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


  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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