From Marion: Recipes and Stories From A Hungry Cook, RRP $49.95
“I love playing with fire and sugar. I’m mesmerised as the tiny white sugar crystals burn and melt into little pools of amber liquid before seizing up into a burnished sheet of sugar glass. Here, you’re basically creating a creme brulee top for the peach cheeks. A small kitchen blowtorch is the best thing to use for caramelising sugar because you can control the flame and its effect on the sugar. This yummy breakfast moonlights as a light dessert option at my house.”
2 cups good-quality thick natural yoghurt
2 tbsp honey, or to taste
1/2 tsp rose water
4 large peaches
1 cup caster sugar
1/2 cup shelled pistachios, roughly chopped
In a bowl, fold together the yoghurt, honey and rose water. Use more or less honey, depending on how sweet you like the yoghurt.
Cut the peaches in half and scoop out the stone with a teaspoon.
Using a fine sieve, dust the cut side of each peach cheek evenly with the caster sugar. Using a kitchen blowtorch, run the flame over the sugar so that it scorches and caramelises.
Serve the glazed peach cheeks with a generous dollop of the yoghurt and a sprinkling of pistachios.
Photo: Sharyn Cairns
What’s your favourite fruit dessert?