| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Dessert |
4 |
Servings |
INGREDIENTS
| 6 |
lg |
Fairly ripe peaches. |
| 50 |
ml |
Or 2 fl oz orange juice. |
| 125 |
g |
5 oz greek yogurt. |
| 75 |
g |
3 oz low fat natural yoghurt |
| 40 |
|
To 50 g or 1,5 to 2 oz soft |
|
|
Brown sugar depending on |
|
|
Size of |
|
|
Dish |
INSTRUCTIONS
Remove the skin from the peaches. If the peaches are ripe, simply pull off
the skin. Alternatively, skin by cutting a cross in the bottom of each
peach and putting into a large bowl of just boiled water. Leave for 4 to 5
minutes, then remove from the bowl and pull off the skin. Cut the peaches
in half, then slice and place them in a deep flame-proof dish. Pour over
the orange juice. Mix together the yoghurts. Cover the peaches with the
yogurt and sprinkle with the sugar. Heat the grill and place the dish under
it. When the sugar has melted and just started to bubble, remove from the
grill. Leave to cool. Place in a fridge and leave for at least one hour.
VARIATION. For a special occasion spoon 45 ml 3 tbsp brandy over the
peaches before covering with the yogurt.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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