Preparation 15 mins • Cooking time 1 hr
Serves 6:
- 6 Nectavignes®,
- 1 vanilla pod,
- 1 nice sprig of thyme,
- 1 tablespoon of olive oil,
- 30g of butter,
- 150g of brown sugar,
- 6 tablespoons of Muscat de Beaumes de Venise sweet wine.
Peel and stone the Nectavignes®. Cut the vanilla lengthways and scrape out the small black seeds. Mix them with the olive oil. Heat the oil and butter on a low heat in a sauté pan. Add the Nectavignes® and fry them quickly on all sides. Add the vanilla pod, the sprig of thyme, the brown sugar and the Muscat wine. Mix. Cook on a low heat until a compote is obtaining ensuring that it does not stick. When the compote is ready, remove the vanilla pod and sprig of thyme and leave to cool. Keep in a cool place until served.