Prep & cooking time: 50 minutes
- 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.
Sparkling Brut Rosé complements this dish.
To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za
Photography & Styling C&D Heierli, Recipes by Diane Heierli