Save to your scrapbook
Peach compote with toasted oats
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
6 peaches, stoned and sliced
200ml Waitrose Apple, Raspberry & Elderflower Juice
1 vanilla pod, split
200g Waitrose Organic Jumbo Rolled Oats
2 tbsp whole almonds, roughly chopped
Small knob of butter
2 tbsp clear honey
1 x Greek yogurt, to serve
1. Place the peaches in a small saucepan and pour over the juice. Add in the vanilla pod, cover and simmer very gently for 15 minutes. Turn off the heat, then leave to cool. Chill until ready to serve.
2. Tip the oats and almonds into a large non-stick frying pan and toast over a gentle heat for 5–10 minutes until golden. Add the butter and honey and cook for a further 2 minutes. Turn off the heat and leave to cool completely. Break up any large pieces then store in an airtight container until ready to serve.
3. Spoon the yogurt into 4 bowls, top with the peaches and a good sprinkling of toasted oats and serve.
Typical values per serving:
This recipe was first published in August 2012.