Charred Honey Peaches with Whipped Vanilla Coconut Yoghurt and Toasted Buckwheat
Summer might feel like it came and went in the blink of an eye this year, but we're still holding on for dear life to anything that makes it feel as though the summer hasn't quite left us yet. We're refusing to retire our birks and straw baskets just yet, and we're finding as many ways as possible to get our daily dose of this season's bounty of fresh fruit before they disappear. It just doesn't taste quite the same when it's out of season...
We spotted this recipe in the beautiful Simple Fare cookbook, and tweaked it just a smidge. This dish is perfect for a late summer dessert, or an indulgent breakfast, and it takes no time at all to make.
Charred Honey Peaches with Whipped Vanilla Coconut Yoghurt and Toasted Buckwheat
Serves 6
Ingredients:
Whipped Coconut Yoghurt:
400g vanilla coconut yoghurt, or plain with 1 tsp vanilla paste added
1 tsp of arrowroot
Pinch of sea salt
Charred Honey Peaches:
6 peaches
6 tbsps unsalted butter, melted
1 tbsp olive oil
2 tsps brown sugar
To serve:
Toasted Buckwheat - a few minutes on a dry pan, medium heat to toast. Be careful not to burn as these can catch quickly
6 tbsps honey
Pinch of sea salt
Notes: this can easily be made vegan by replacing the butter with dairy free spread, or a coconut oil, and replacing the honey with maple syrup.
Method
In a large bowl, beat together the arrow root, vanilla yogurt, and sea salt with a hand mixer until it firms and soft peaks form. Set aside.
Heat a cast-iron skillet over a medium-high heat. In a bowl, toss the peach halves with the butter, olive oil, and sugar until coated. Place the peaches cut side down in the hot skillet and cook, turning once, until the fruit is soft and charred, around 5-7 minutes. Remove the peaches, and set aside. Alternatively the peaches can be placed on a baking tray, and grilled until soft and caramelised, around 15 minutes.
To serve, dollop a spoonful of the whipped vanilla coconut yoghurt onto each plate, arrange two charred peach halves over the yogurt and sprinkle with toasted buckwheat, honey and flaky salt.
Enjoy!
