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