This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Caramelised nectarines
Homemade yoghurt curd
Method
Caramelised nectarines
1.Preheat oven to 250°C.
2.Toss the fruit with the sugar in a large bowl. Pour into an oven-proof pan and roast until the sugar starts to caramelise and the fruit burns in places. Add the vanilla and give the nectarines a quick toss.
3.Spoon the stone fruit into individual bowls, drizzling over the pan juices.
4.Top with a little yoghurt curd and the pistachios.
Homemade yoghurt curd
5.Line a bowl with muslin or a thin tea towel and pour in the yoghurt. Sprinkle over the zest. Gather up the cloth edges and tie. Suspend the pouch over the bowl (I use a long-handled wooden spoon) and place in the fridge. Drain for about four hours or overnight. It will become nice and thick.
Note
- Serve warm as a stunning dessert or chill for a decadent breakfast.