Peaches in a balsamic reduction with yoghurt, pine nuts, thyme & honey. This is the sort of food I’m in awe of - where simple ingredients, flavours and processes seemingly create a dish that’s out of this world! Honestly give this recipe a go. I know it’s not a plate of brownies or cookies, but I think this way of cooking lets us see the value of food - where it comes from, how it affects our health both physically and mentally. Just food for thought.
Love Alex. Xx
Be sure to tag me @ballerina_bites so I can see your wonderful recreations.
2 ripe yellow flesh peaches
⅓ cup balsamic vinegar
Full fat yoghurt
Fresh thyme leaves
Slice the peaches in half, then gently twist to free one half from the stone.
Slice the half with the stone into quarters, then twist again.
Carefully remove the stone (discard), then slice the peaches into wedges.
Pour the vinegar into a fry pan, and set heat to medium.
Lay the peaches over the pan and allow to bubble away until the vinegar thickens - halfway through cooking, flip the peaches over.
To assemble, generously dollop a few spoonfuls of yoghurt into your bowl.
Top with the peaches, a sprinkling of pine nuts and a drizzle with honey (drizzle any remaining reduced vinegar over the peaches too!)
Lastly garnish with the thyme leaves, then enjoy.
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