Camomile poached peaches & Greek yogurt
Treat summer peaches simply and pair with delicate camomile tea in this dessert. Drizzle any leftover peach syrup over your morning yogurt too
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Prep:5 mins
Cook:30 mins
plus cooling - Serves 4
- Easy
Nutrition per serving
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kcal 263
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fat 7g
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saturates 4g
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carbs 45g
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sugars 0g
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fibre 2g
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protein 5g
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salt 0.11g
Ingredients
- 3 camomile teabags
- 100g golden caster sugar
- 50g wildflower honey
- ½ tsp vanilla paste
- 4 peaches , cut in half and stoned
- 250g thick Greek yogurt , at least 5% fat
Method
Add the teabags, sugar, honey and 500ml water to a large saucepan. Set over a medium low heat and heat gently until the sugar and honey have dissolved, around 5 mins. Stir in the vanilla paste. Using a slotted spoon, lower the peaches into the water, cut side up. Increase the heat to medium and simmer gently for 4-6 mins then flip and cook for a further 4-6 mins until tender but not overly soft. If your peaches are very ripe, they will need less time, and if they’re harder, they may need a little more. Remove the cooked peaches from the pan and set aside in a large bowl.
Remove the teabags, then boil the syrup until it has reduced by half (this will take about 10 mins). Spoon over the peaches, then set aside to cool. Will keep covered and chilled for up to two days. Serve the peaches and syrup at room temperature, warm or chilled with spoonfuls of Greek yogurt.
