After scoring a 12kg box of peaches for a bargain price last week we had a lot of peaches to eat and preserve. This is a simple and light dessert and it went down a treat! My kids enjoyed the leftovers on their oats the next day. I think any stone fruit would work wonderfully here, as well as fresh figs (I’m trying that this weekend!). If the fruit is small, use 8-12 small pieces.

Start this recipe a day in advance as the labne needs time to hang. For more of a breakfast vibe, just skip the labne an serve with Greek style yoghurt.

Ginger labne

500g Greek style yoghurt
2 T honey (50g)
2 tsp finely grated fresh ginger
200g mascarpone

Mix together the yoghurt, honey and ginger. Line a sieve with a clean cloth, piece of muslin or a tea towel and pour in mixed yoghurt. Gather the sides and place in the fridge over a bowl overnight 4 hours at a pinch or up to 48 hours) and let the whey drain away creating a thick delicious yoghurt ‘cheese’. Put the mascarpone in a small bowl and then fold in the strained labne. Feel free to add more ginger if you like a good ginger hit!

Place in the fridge until you’re ready to serve.

Spiced almond crumble

70g almonds, roughly chopped (or walnuts / hazelnuts)
40g flour *
40g sugar
40g almond meal
1 tsp ground ginger
1/2 tsp ground cinnamon or cardamon would be nice too
pinch of salt
60g butter, cold 

Add the nuts, flour, sugar and almond meal and spices into a bowl. Rub in the butter until it starts forming a crumble like dough. Spread out on a tray and bake at 180 for about 10-12 minutes or until golden Give it a wee mix half way through. Cool. This can be done in advance.

Grilled honey peaches

4 large peaches, halved and stones removed
2 T honey
40g butter, cut into 8
1 sprig of fresh thyme, leaves picked (optional)

Place the halved peaches on an oven tray. Place a little butter on each half and then drizzle with the honey. Put the peaches in the oven under a hot grill and grill until caramelised on top – about 5-10 minutes depending on your oven. Half way through cooking, spoon the buttery juices over the fruit. Serve hot or at room temperature.

To assemble..
Spoon the ginger, labne and mascarpone mixture on a plate. Top with one or two peach halves and then sprinkle over the crumble. Finish by spooning over some the juices from the roasting pan.

*use a gluten free flour mix for a gluten free version