Brown butter peaches with cinnamon yoghurt and macadamia and coconut praline

Name: Brown butter peaches, cinnamon yoghurt and macadamia and coconut praline recipe
Yield: 4
Ingredients: 560g yoghurt; 2 tsp ground cinnamon; 2 tsp vanilla bean paste; 60g unsalted butter, chopped; 4 ripe yellow peaches, halved, stones removed; 75g caster sugar; 70g macadamias, roughly chopped; 60g runny honey, plus extra to serve; 30g coconut flakes

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Stone fruits — Brown butter peaches with cinnamon yoghurt and macadamia and coconut praline

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by delicious. team

delicious. team

Dec 15, 2022

Clare Falzon shares her favourite stone fruit dessert, best eaten on a warm summer's day.

2 cups (560g) natural yoghurt
2 tsp ground cinnamon
2 tsp vanilla bean paste
60g unsalted butter, chopped
4 ripe yellow peaches, halved, stones removed

Macadamia and coconut praline

1/3 cup (75g) caster sugar
70g macadamias, roughly chopped
60g runny honey, plus extra to serve
30g coconut flakes

Method

1.

For the macadamia and coconut praline, preheat oven to 180°C. Line a baking tray with baking paper. Combine all ingredients in a bowl. Transfer to prepared tray, making sure macadamia and coconut are in a single layer. Bake for 10-12 minutes until golden. Set aside until set.
2.

Combine yoghurt, cinnamon and vanilla in a medium bowl. Refrigerate until required.
3.

Melt butter in a large frypan over medium heat until it starts to foam. Add peaches, cut-side down, and cook for 4-6 minutes until browned.
4.

Break praline into shards. Divide yoghurt between serving bowls. Top with grilled peaches, praline and a drizzle of extra honey to serve.