Sparkling Brut Rosé

Serves: 4
Prep & cooking time: 50 minutes
Level: easy

• 400g fresh apples and nectarines, remove the core and quarter
• 80ml brown sugar
• 100ml fynbos honey
• 1/2 vanilla pod, split down the middle
• 1 cinnamon stick
• 1 star anise
• 5–6 cloves
• lemon juice and zest of an organic lemon
• 250g full cream Greek yoghurt
• 1/2 cup of fresh raspberries (can be substituted with 4 tbsp raspberry jam)
• handful of toasted pistachios, coarsely chopped

Put the sugar, honey, spices, lemon zest and 300 ml of water in a saucepan, then bring to the boil. Simmer for 10 minutes, then reduce the heat, add the fruit and poach until you can slide a sharp knife into the fruit. Allow the fruit to cool in the liquid. For best results, refrigerate for a few days. In a separate bowl stir in the Greek yoghurt and raspberries, making sure you squish a few of the berries, and serve with the compote. The compote can be served either hot or cold according to your personal preference.

Photography & Styling C&D Heierli, Recipes by Diane Heierli