This recipe is a twist on traditional fruit desserts to make the best of summer's stone fruits
- 200ml (7fl oz) water
- 120g (4¾oz) caster sugar
- 10 cardamom pods, crushed
- 12 to 16 ripe stone fruits (peaches, plums or nectarines)
- 35g (1¼oz) butter, cubed
- 6tbsp clear honey
- 200ml (7fl oz) double cream
- 2tbsp caster sugar
- 1 vanilla pod, seeds scraped out
- 200ml (7fl oz) full-fat yogurt
Put all the syrup ingredients into a small saucepan. Bring to the boil, then simmer gently for about 15 minutes. Leave the mixture to cool, then strain through a sieve.
Halve the fruit and remove the stones. Place on a baking sheet and put a cube of butter on top of each half. Drizzle over the honey. Bake in the oven for 20 minutes or until they are soft and slightly browned.
While the fruit is cooking and the syrup is on the stove, make the vanilla cream. Mix together the cream, caster sugar When the fruit is ready, remove from the oven to a serving dish. Pour over the syrup. Serve warm with the vanilla cream.