RECIPE BY:
Matt Sinclair
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 1/2 cup honey
- 3 Tbsp water
- 200ml Coles Thickened cream
- 200ml Jalna Sweet and Creamy Yoghurt
- 4 meringue nests, roughly broken
- 2 ripe peaches, roughly chopped
- 2 Tbsp pistachios, chopped
METHOD :
- Place the honey in a small saucepan over a medium heat. Stir continuously until it begins to simmer lightly and foam.
- Reduce the heat to low, stir continuously for another 2-3 minutes or until honey deepens in colour.
- Remove from the heat, add the water and whisk through. Set aside to cool.
- On a griddle pan, grill peaches with cut side down. Take of the heat and set aside.
- Lightly whip the cream until thickened but still soft. Fold in the yoghurt, followed by half of the peaches and half of the honey.
- Divide the mixture between 4 serving glasses, or a large trifle bowl and garnish with remaining peaches, pistachios and a drizzle of burnt honey.
Our friends at Wine Selectors recommend pairing this dish with a Botrytis Semillon.
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