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Ingredients1 h 13 m servings 97 cals
Original recipe yields 8 servings (2 cups)
- Heat butter and sugar together in a heavy saucepan over low heat until mixture turns light brown, about 5 minutes. Add nectarine quarters and cardamom pods; cook and stir over medium heat until nectarines are soft, about 18 minutes. Remove and discard cardamom.
- Remove saucepan from heat and allow nectarine mixture to cool slightly. Transfer mixture to a blender or food processor and blend until smooth; place in the refrigerator until completely cooled, about 30 minutes.
- Beat double cream in a glass, metal, or ceramic bowl until soft peaks form. Lift your beater or whisk straight up: the cream will form soft mounds. Spoon cream over chilled compote.
Per Serving: 97 calories; 6.6 g fat; 9.7 g carbohydrates; 0.8 g protein; 8 mg cholesterol; 21 mg sodium. Full nutrition