Poached cling peaches with yoghurt
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 6 portions |
Ingredients
- 5 sprigs basil
- 250 g low fat plain yoghurt
- 1 L apple juice
- 5 ml vanilla paste
- 4 sprigs rosemary
- 6 cling peaches
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Cooking Instructions
- Place the apple juice, rosemary and vanilla in a pot and place on the stove. Allow the mixture to come to the boil then reduce the heat so the mixture can simmer.
- Place peaches in the simmering apple liquid and cover with a cartouche or silicone paper.
- Poach peaches for 20 minutes or until nice and soft.
- Remove peaches from the syrup and place on a plate.
- Allow apple syrup to reduce by half.
- Remove the skin from the peaches and keep the peaches to one side until ready to serve.
- Once the apple liquid has reduced remove from the stove and allow to cool before pouring over the peaches.
- To serve, remove the peaches from the apple juice, place peaches on a white platter, garnish with basil leaves and some blueberries for colour.
- Pour a teaspoon of apple syrup over each peach.
- Served with low fat yoghurt.
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