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Wash the fruit. Peel the peaches. Cut apricots, nectarines and
peaches into quarters. Hull the strawberries, pit the cherries and cut
them in half. 2. In a chef pan (preferably made of copper, it’s
expensive but there’s nothing better for cooking fruit — some
example here), heat the olive oil and honey ( and golden syrup if
you use it). Slowly caramelize the whole mix. 3. When the sauce
gets a nice amber color, pour the fruit and the vanilla pod and cook
for 5 short minutes ensuring they are well coated with juice. 4. At
the end of cooking, sprinkle the fruits with fresh raspberries and
serve warm in small ramekins. Enjoy!
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