Charred peaches with berry rose water yoghurt
Tangy, sweet and smoky. This Charred peaches with berry rose water yoghurt is the prefect mid-day dessert or on a warm Saturday afternoon by the pool.
PREP TIME & COOK TIME 15 MINUTES | SERVES 4
INGREDIENTS
- 6 peaches, halved, stones removed.
- 2 tbsp chopped pistachios
BERRY ROSEWATER YOGHURT
- 150 g strawberries, sliced
- 1 tbsp rosewater
- 1 cup vanilla yoghurt
METHOD
HEAT an oiled grill plate . Cook peaches, cut-side down, for 5 minutes or until charred and tender.
DIVIDE peaches between serving plates. Spoon yoghurt over peaches, sprinkle with pistachios.
BERRY ROSEWATER YOGHURT
BLEND strawberries with rosewater until smooth. Swirl through yoghurt.
FOOD TEAM TIP: You can use thawed frozen strawberries or raspberries for this recipe.
Charred peaches with berry rose water yoghurt
Ingredients
- 6 peaches, halved , stones removed.
- 2 tbsp chopped pistachio
- BERRY ROSEWATER YOGHURT
- 150 g strawberries, sliced
- 1 tbsp rosewater
- 1 cup vanilla yoghurt
Instructions
Heat an oiled grill plate . Cook peaches, cut-side down, for 5 minutes or until charred and tender.
Divide peaches between serving plates. Spoon yoghurt over peaches, sprinkle with pistachios.
Berry rosewater yoghurt
BLEND strawberries with rosewater until smooth. Swirl through yoghurt.
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ALSO SEE: Brioche with thyme roasted peaches and vanilla mascarpone
Feature image: Aremedia
