Make the most of autumn’s stone fruit with this delicious no-fuss breakfast, snack or dessert.
Baked fruit with minted yoghurt
- 3 plums or nectarines
- 150g thick natural yoghurt
- 2 tbs mint leaves, chopped
Preheat the oven to 220°C.
Halve 3 plums or nectarines, remove the stones and place the fruit in a lightly greased baking dish.
Sprinkle with 100g sugar and bake until the sugar is golden, about 20 minutes.
Fold 30ml (2 tbsp) chopped fresh mint leaves through 150g thick natural yoghurt, and serve with the fruit.