Honey-roasted fruit with star anise

Name: Honey-roasted fruit with star anise
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6
Cuisine: British
Ingredients: 4 fresh bay leaves; 2 cinnamon sticks; 1 vanilla pod; 4 seeds from half a star anise; ½ tsp freshly ground black pepper; zest and juice of 3 oranges; 4 tbsp clear honey; 3 tbsp light muscovado sugar; 6 fresh peaches or nectarines; 6 fresh figs; 25g unsalted butter; crème fraîche and macaroons or soft amaretti biscuits to serve

Tom Kime

Save recipe

Serves 6

Easy

Prep: 30 mins

Cook: 25 mins

A star rating of 4.9 out of 5.8 ratingsRate

loading...

Tom Kime's summery dessert is very simple and it looks absolutely stunning

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Beetroot, feta & asparagus salad

A star rating of 4.5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

4 fresh bay leaves
2 cinnamon sticks
1 vanilla pod
4 seeds from half a star anise
½ tsp freshly ground black pepper
zest and juice of 3 oranges
4 tbsp clear honey
3 tbsp light muscovado sugar
6 fresh peaches or nectarines
6 fresh figs
25g unsalted butter
crème fraîche and macaroons or soft amaretti biscuits

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal160
fat4g
saturates2g
carbs32g
sugars15g
fibre3g
protein2g
salt0g

low

Method

step 1

The day before: tear the bay leaves and break the cinnamon into two or three pieces to release the oils and perfumes. Split the vanilla pod in half and scrape out the seeds with the back of a knife. Mix with the star anise seeds and the pepper, orange zest and juice, honey and sugar to make a sauce. Cover and chill until ready to serve.
step 2

Half an hour before serving: Preheat the oven to 200C/gas 6/fan 180C. Cut the peaches or nectarines in half and remove the stones. Halve the figs. Put the peaches or nectarines skin-side down in a large baking dish or a roasting tray with sides. Pour the spicy sauce over the fruit and dot with the butter.Roast in the oven for 10 minutes, add the figs and baste the fruits with a large spoon.Roast for 15 minutes more, basting at least three times, until the fruits are tender. Serve with crème fraîche and macaroons or amaretti biscuits to soak up all the lovely juices.

Recipe from Good Food magazine, August 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.9 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now