Matt Sinclair


2 – 4 people


  • 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



  • 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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