Wash the cherries, dry and stem them, then pit and halve them. Wash the nectarines and make a cross-shaped cut. Plunge the fruit into boiling water and peel before pitting and cubing. Wash the lemon, dry it and remove the zest in spirals before squeezing the fruit.
Place the nectarine cubes in a china or glass bowl and add the lemon juice, then the cherries. Stir in the sugar. Split the vanilla pod lengthways and scoop out the pulp, then add it to the fruit along with the bay leaf, cinnamon stick, lemon zest and Ælred Peaches Vine cream. Mix well, cover and leave to macerate overnight in the fridge.
The next day, remove the bay leaves. Place the fruit mixture in the blender. If the fruit has not given off enough juice, add a maximum of 130 ml of water. The liquid should cover the fruit and extend about two fingers beyond it. Cook for 20 minutes at 100°C speed 1. Sterilise 4 x 200 ml jars with lids for 15 minutes in an oven preheated to 180°C. Then fill to the brim with fruit. Keep the opening clean so as not to obstruct the closure and risk the compote spoiling quickly. Close the jars immediately and turn them upside down for 4 minutes. This compote should be stored in a cool, dark place.
