- Recipes
- Roast Peaches & Figs with Dairy Free…
Ingredients
- 4 figs, halved
- 4 peaches, quartered and stones removed
- 1 tbsp olive oil
- 1 tbsp agave syrup, or golden caster sugar
- 100g golden caster sugar, for the brittle
- 100g almonds, skin on, chopped, for the brittle
- 1 sprig fresh rosemary, finely chopped
- 400g dairy free coconut yoghurt, for the yoghurt
- 2 Oranges, zest, for the yoghurt
Method
Step 1
Preheat oven to 180°C/160°C fan/gas 4. Place the fruit on a non-stick baking tray with the cut sides facing up and drizzle over the oil (if you’re using coconut oil you may need to melt it first) followed by the syrup or sugar. Cook for 15 mins.
Step 2
While the fruit is roasting, make the brittle: add the sugar to a very clean large pan and place on a medium heat. Melt the sugar gently and do not stir. If you need to, gently move the pan to swirl the sugar, so that it does not form crystals.
Step 3
When the sugar has turned a nice, deep caramel colour, quickly throw in the chopped almonds and rosemary, then immediately pour the mixture onto nonstick baking parchment and leave it to go hard.
Step 4
Mix the yogurt and orange zest together.
Step 5
Serve the fruit with a dollop of yogurt.
Step 6
Cook’s tip: Try using different seasonal fruits such as apricots, nectarines and plums - or for extra fragrance, add 1tsp of finely chopped lemon thyme to the yogurt.
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