Annabel Karmel's ruby rosewater warm fruit salad

By Annabel Karmel, June 28, 2012
Ruby and rosewater fruit salad

Ruby and rosewater fruit salad

This is one of my favourite desserts, good served warm or cold. Rose water gives the fruit compote a wonderful flavour and the pomegranates add a crunchy texture that complements the berry fruits beautifully. Pomegranates are a good source of vitamin C and fibre.
Serves 4

1 large ripe peach
2 large red plums
20g butter
2 tbsp caster sugar
1 tbsp rose water or orange flower water (can also use plain water)
75g raspberries
50g redcurrants
75g blackberries
1 pomegranate


Halve the peach and plums, remove the stones and cut each half into four pieces.

Melt the butter in a large frying pan and place the plums and peach slices into the butter.

Cook for two to three minutes before turning over and sprinkling with the caster sugar.

Cook for a further two to three minutes, and then pour the tablespoon of rose water over it.

Gently stir in the remaining fruits and heat through for approximately 1 minute.

This recipe has been adapted from ‘Eating For Two’, published by Ebury Press at £12.99.

Last updated: 11:55am, June 28 2012