Grilled Peaches With Pistachio Brittle |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I love this dessert because of all the different textures you get in one mouthful. Sweet, sticky peaches with cool, creamy yogurt and crisp nutty brittle. Ingredients:
100 g caster sugar |
25 g shelled pistachio nuts, roughly chopped |
4 ripe peaches, halved and stoned |
4 tablespoons port wine |
2 tablespoons red currant jelly |
200 g greek yogurt |
Directions:
1. Preheat the grill to high. Line a baking tray with a silicon liner. Sprinkle two thirds of the sugar into the base of a heavy based pan, sprinkle over the pistachio nuts and heat gently until the sugar has dissolved. Increase the heat and cook for a further 2-3 minutes until the mixture is a golden colour. Immediately pour the mixture onto a lined baking tray and leave to cool and harden.
2. Meanwhile, put the peaches, cut side up, into an ovenproof dish. Warm the port and redcurrent jelly together in a small pan until runny. Pour over the peaches. Sprinkle the remaining sugar over the peaches and grill for 8-10 minutes until sticky and golden.
3. Spoon the peaches and sauce onto individual serving plates. Spoon a dallop of yogurt at the side. Roughly break up the pistachio brittle and scatter over the top.
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