This recipe celebrates delicious summer fruits. I like to make it with a combination of raspberries and blackberries. It’s an easy peasy, parev dessert for a hot day or after a heavy meal. Delicious with a scoop of ice cream (non-dairy if you need)or cooling yogurt. You can even add alcohol (vodka, rum, gin or for a Middle Eastern feel, go for Arak) to switch it up into the ultimate summertime cocktail. Cook the fruits only until tender – overcook them and they’ll be mushy and not as nice. Add the spices if you want an extra flavour layer.

maghreblondon / oogachaka

Method

• Remove the stones and cut the nectarines and plums into eighths.
• Core and slice the apples into eighths.
• Place all the fruits in a small pan, add the sugar, cover with water and bring to a boil.
• Reduce the heat to medium-low, and cook for 20 minutes (or until the apples are fork-tender).
• Add the lemon juice. Taste and add sugar or lemon juice to taste.
• Chill completely before serving as it is as a dessert with sour cream/yogurt or ice cream. Or with alcohol as a cocktail.