Tangy, sweet and smoky. This Charred peaches with berry rose water yoghurt is the perfect mid-day dessert or on a warm Saturday afternoon by the pool.
PREP TIME & COOK TIME 15 MINUTES | SERVES 4
INGREDIENTS
- 6 peaches, halved, stones removed.
- 2 tbsp chopped pistachios
BERRY ROSEWATER YOGHURT
- 150 g strawberries, sliced
- 1 tbsp rosewater
- 1 cup vanilla yoghurt
METHOD
HEAT an oiled grill plate . Cook peaches, cut-side down, for 5 minutes or until charred and tender.
DIVIDE peaches between serving plates. Spoon yoghurt over peaches, sprinkle with pistachios.
BERRY ROSEWATER YOGHURT
BLEND strawberries with rosewater until smooth. Swirl through yoghurt.
FOOD TEAM TIP: You can use thawed frozen strawberries or raspberries for this recipe.
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Feature Image: Food&Home
