Recipes Honey roast peach parfait

Recipes Honey roast peach parfait

Recipes Honey roast peach parfait

Recipes Honey roast peach parfait Depleting the yoghurt turns it into wealthy creamy�labne, perfect with the sweet peaches. Honey roast peach parfait


  • 500g low-fat Ancient greek yoghurt
  • 4 small peaches, halved
  • 1 tablespoon darling
  • 3 teaspoons lemon juice
  • 1/2 tablespoons natural sliced almonds
  • 1 tablespoon natural buckwheat
  • 1 tablespoon shredded coconut
  • 2 teaspoons poppy seeds
  • 1/2 teaspoon vanilla bean insert
  • 4 tablespoons honeycomb, to serve


  • Step 1 Regarding the labne, place a fine sieve over a bowl. Line with a double layer of muslin. Place the yoghurt in the muslin. Bring edges with each other to enclose. Place in the fridge for 8 hours or overnight to drain.
  • Stage 2

    Preheat oven to 180C/160C fan-forced. Line 2 baking racks with baking paper. Place peaches, cut-side up, on 1 prepared tray. Drizzle with sweetie and lemon juice. Roast for 15-17 minutes or until just tender. Arranged aside to cool.

  • Step 3

    Place almonds, buckwheat, coconut and poppy seeds within the staying tray. Roast, stirring halfway, regarding 4-5 minutes or until golden. Cool completely.

  • Step 4 Place the labne in a small bowl. Add the vanilla and stir to combine. Place 4 of the roasted peach halves in 4 helping glasses. Divide the yoghurt mixture among the glasses. Top with the remaining peach halves and also a spoonful of the honeycomb. Sprinkle with the almond mixture.