Quick Dessert

Pan-roasted fruit with crunchy walnuts

Name: Roasted peaches with walnuts and yoghurt recipe
Yield: 6
Ingredients: 1kg stone fruit (we used peaches and plums); 40.00 ml caster sugar; 100g walnut; 20.00 ml brown sugar; 200g yoghurt; 200g fresh ricotta, drained; 1 tsp vanilla bean paste; 2 tsp runny honey; Finely grated zest of 1 lemon; Baby basil leaves, to serve

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by Phoebe Hird

Jan 16, 2025

"Perfect as a dessert, this fruity treat can also be eaten for breakfast. Just add your favourite muesli and some fresh berries. Make this slightly healthier by substituting the caster sugar with honey to taste." - Phoebe Hird

1kg stone fruit (we used peaches and plums)
2 tbs caster sugar
1 cup (100g) walnuts
1 tbs brown sugar
3/4 cup (200g) plain Greek-style yoghurt
200g fresh ricotta, drained
1 tsp vanilla bean paste
2 tsp runny honey
Finely grated zest of 1 lemon
Baby basil leaves, to serve

Method

1.

Halve stone fruit, remove stones and cut halves into wedges. Place caster sugar in a small bowl and dip fruit in to cover the cut sides with sugar. Heat a large frypan over medium-high heat and cook fruit, turning occasionally, for 1-2 minutes, until charred and caramelised on all cut sides. Set aside to cool completely, reserving any pan juices.
2.

Preheat oven to 180°C/160°C fan-forced.
3.

Combine walnuts, brown sugar and a pinch of salt flakes in a bowl, then spread over a baking tray and bake for 10 minutes, or until walnuts are toasted. Set aside to cool completely, then roughly chop.
4.

To make yoghurt cream, whisk all remaining ingredients, except for basil, in a medium bowl until smooth.
5.

Divide yoghurt mixture among bowls, top with fruit and drizzle with reserved pan juices. Scatter with crunchy walnuts and baby basil leaves to serve.