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Tunisia
Grilled Peaches, Apricots And Figs With Scented Yoghurt

   

CONFECTION
Place a large chargrill (ridged griddle) pan on high heat until very hot. In a bowl, mix the hard peaches, nectarines and apricots with the oil (reserve any soft, ripe fruit). Cook for 1–2 minutes each side, or until charred and slightly softened. Remove and set aside to cool.
To make the scented yoghurt, mix the yoghurt, honey and lemon geranium water. Stir in the lemon juice, if using, and refrigerate until needed.
Before serving, arrange the peaches and apricots on a large platter and top with the torn fig. Spoon the yoghurt sauce over the fruit, leaving parts of the fruit exposed. Scatter over the ground seeds, then the basil leaves. Serve immediately.

 



4 peaches and/or nectarines, pitted and cut into 6 wedges (500 g net)
6 apricots, halved and pitted (200 g net)
3 tsp olive oil
3 large ripe figs, torn into 2 or 3 pieces (180 g net)
2 tsp aniseed or fennel seeds, toasted and finely crushed
10 g small basil leaves
Scented yoghurt
150 g full–fat yoghurt
1 tbsp thyme flower honey or other floral honey
3 tsp lemon geranium water or orange blossom water
1½ tsp lemon juice (optional)

Recipe of: Salads Consulted: 3332 times
 

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