Roasted Stone Fruit Compote with Vanilla Yogurt and Walnut Clusters
Caramelized stone fruits roasted with brown sugar and a hint of cardamom, served over silky vanilla Greek yogurt and topped with buttery roasted walnut clusters. The warm, jammy compote contrasts beautifully with the cool, tangy yogurt in this elegant yet simple dish that works equally well for breakfast or dessert.
Steps
Before you start
- Preheat your oven to 400°F (200°C) for roasting the fruit and walnuts
- Have Greek yogurt at room temperature or chilled, depending on your preference
- Choose ripe but firm stone fruits—they should yield slightly to pressure but not be mushy
Prepare the fruit
- Halve the peaches, plums, and nectarines, removing the pits.
- Leave the skin on—it will help the fruit hold its shape during roasting.
- Pat the fruit dry with paper towels to remove excess moisture, which helps them caramelize better.
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Ready when: Fruit is halved, pitted, and patted dry
Tip: Patting the fruit dry is essential—excess moisture will steam rather than roast the fruit.
Season and arrange fruit
- In a small bowl, whisk together the 3 tablespoons brown sugar, 2 tablespoons melted butter, 0.25 teaspoon ground cardamom, and 0.125 teaspoon sea salt.
- Arrange the stone fruit halves cut-side up on a large rimmed baking sheet.
- Brush the cut sides generously with the brown sugar mixture, distributing it evenly.
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Ready when: Fruit is arranged and coated with the sugar mixture
Tip: The cardamom adds subtle warmth without being obvious—if you don't have it, use a pinch of nutmeg instead.
Prepare walnut clusters
- On a small baking sheet or pie plate, combine the 1 cup walnut halves, 1.5 tablespoons melted butter, 1.5 tablespoons brown sugar, 0.25 teaspoon cinnamon, and 0.125 teaspoon sea salt.
- Toss well to coat all the walnuts evenly.
- Spread them in a single layer.
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Ready when: Walnuts are evenly coated and spread in one layer
Tip: Keep the walnuts in a single layer so they toast evenly and develop a crunchy, caramelized exterior.
Roast fruit and walnuts togetherOven 400°F / 205°C
- Place the baking sheet with fruit in the center of a 400°F (200°C) oven.
- Place the smaller baking sheet with walnuts on a rack above or below (they'll cook at different speeds).
- Roast for 20 minutes, then stir the walnuts and return to the oven for another 10–15 minutes.
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Ready when: Stone fruit is collapsed, edges caramelized and jammy-looking; walnuts are golden brown and fragrant
Tip: Roasting the walnuts separately allows you to remove them when golden without overcooking, while the fruit continues to caramelize.
Check doneness
- The fruit is done when the edges have darkened to a deep golden-brown and the cut sides are soft and jammy, with the flesh slightly collapsed.
- The walnuts should be fragrant, golden-brown (not burnt), and toasted throughout.
- If the walnuts are dark brown but the fruit is still pale, remove the walnuts and continue roasting the fruit alone for another 5 minutes.
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Ready when: Fruit shows deep caramelization and jam-like texture; walnuts are golden and fragrant
Tip: Don't worry if some fruit pieces collapse—this is exactly what you want for a jammy compote.
Cool briefly
- Remove both baking sheets from the oven and let them cool for about 10 minutes.
- The fruit will continue to soften and the walnuts will crisp up as they cool.
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Ready when: Fruit has cooled enough to handle and walnuts are crispy
Tip: The walnuts will become crunchier as they cool, so don't skip this resting period.
Prepare vanilla yogurt
- In a small bowl, stir the 1.5 cups Greek yogurt with the 0.5 teaspoon vanilla extract until evenly blended.
- Divide the yogurt among four serving bowls or plates.
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Ready when: Yogurt is smooth, fragrant, and divided evenly
Tip: Use full-fat yogurt for richness and creaminess—low-fat yogurt can taste thin and sour.
Assemble and serve
- Top each serving of vanilla yogurt with a generous spoonful of the warm (or room-temperature) roasted stone fruit compote and its juices.
- Scatter a handful of the toasted walnut clusters over each bowl.
- Drizzle lightly with honey if desired.
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Ready when: Each bowl is composed with yogurt, warm fruit, walnuts, and honey
Tip: Serve while the fruit is still warm and the walnuts are still crispy for the best textural contrast.
Good to know
Tips
- Stone fruits vary widely in ripeness and size; choose fruit that yields slightly to pressure. Under-ripe fruit won't caramelize as well, while over-ripe fruit may break apart. If your fruit is very large, halve it lengthwise and then cut the larger pieces in half again so they roast evenly.
- The brown sugar and butter caramelize during roasting, creating a jammy sauce in the pan—scrape up every bit of this liquid and spoon it over the yogurt. This is liquid gold.
- Toast the walnuts separately and remove them when they're golden to prevent them from becoming too dark or bitter while the fruit finishes roasting.
- This dish is equally delicious served warm right after cooking or at room temperature the next day, making it perfect for meal prep or serving a crowd.
Make ahead
The walnut clusters can be made up to 2 days ahead and stored in an airtight container. The roasted stone fruit compote can be made up to 1 day ahead and refrigerated, then gently reheated in a 300°F (150°C) oven for 8–10 minutes before serving. The vanilla yogurt is best prepared fresh, just before serving, but can be mixed together up to 4 hours ahead and refrigerated.
Storage & reheating
Refrigerate leftover roasted fruit in an airtight container for up to 4 days. Reheat gently in a 300°F (150°C) oven or on the stovetop over low heat with a splash of water if needed. Store leftover walnut clusters in an airtight container at room temperature for up to 3 days; they will soften slightly but remain enjoyable. Greek yogurt should be stored in its original container, covered, and used within the "best by" date. Do not freeze the yogurt or fruit components, as freezing will compromise their texture.
Substitutions
- ground cardamom → ¼ teaspoon ground nutmeg or a tiny pinch of ground cloves. Nutmeg or cloves will provide warmth and spice without the floral cardamom note. Use sparingly—cloves are potent.
- raw walnut halves → raw almonds, pecans, or hazelnuts (same amount). Any tree nut works here; adjust roasting time by 2–3 minutes depending on the nut's size and density.
- plain full-fat Greek yogurt → plain whole-milk yogurt or crème fraîche (same amount). Whole-milk yogurt will be slightly tangier than Greek yogurt; crème fraîche will be richer and less tangy.
- ripe peaches, halved and pitted → 2 large apricots or 2 additional plums. Apricots have a more delicate flavor and will cook faster; add them in the last 10 minutes of roasting if using them alone.
