It’s peach season at the moment – yellow, white and flat vine peaches too! Yum! This peach recipe is seasonal, light and though it does have a little sugar (in the syrup) and dairy, it can be made without these options. White peaches are particularly lovely in this recipe though all varieties, including nectarines can be used.
Ingredients!
Serves 4
- 4 fresh white peaches, halved, stone removed (yellow peaches or nectarines can also be used)
- 180 g shelled, unsalted pistachio nuts
- 1 tbsp softened organic butter or coconut oil
- 250g of organic thick sheep’s milk yogurt or “fromage blanc/frais” such as the ones from Bergerie or Vrai (found in organic food shops in the UK)
- 3 tbsp elderflower syrup + a little extra for drizzle (if you can’t find elderflower syrup, you can use 1-2 tbsp elderflower floral water (or cordial), rosewater or orange flower water, mixed into 3 tbsp of liquid honey)
- extra butter or coconut oil to grease
- edible flowers to decorate (optional)
Make It!
- Preheat oven to 180C.
- Grease a shallow oven-proof dish with butter or coconut oil, place the peach halves, cut side up, in the oven dish.
- Separate the pistachios in two batches. Finely grind half and roughly chop the other half. Mix them together, keeping aside a couple of tsp of the roughly chopped nuts to decorate.
- Combine pistachios, 2 tbsp of the elderflower syrup and the tbsp of butter/coconut oil into a thick paste. Place large spoonfuls of the paste into the hollow of each peach half.
- Drizzle each peach half with a little bit of the syrup.
- Bake for 20-30 minutes, until fruit is soft and a little golden.
- Mix the yogurt with the remaining tbsp of the elderflower syrup and refrigerate until service.
- Serve the peaches with a side dollop of the yogurt, sprinkle some of the remaining roughly chopped pistachio nuts and decorate with edible flowers.
Enjoy!