Caramelised stone fruit with crunchy nut crumble and raspberry yoghurt

"I love summer and one of the best things about the warmer weather to me is the abundance of juicy stone fruit. Peaches, nectarines, apricots, plums and mangoes would all work well in this easy, delicious yet healthy dessert." Kim Williams, Healthy Zest

There are other ways to get your recommended serving of fruit. Credit: Benito Martin

• serves

  2

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 100 g mixed nuts, chopped finely (I used macadamias, walnuts and almonds)
• 1 tbsp coconut oil, melted
• 1 tbsp honey or maple syrup
• 1 peach, halved
• 2 apricots, halved
• 1 tsp coconut sugar
• 4-5 raspberries
• 2 tbsp natural or Greek yoghurt

Instructions

Preheat the oven to 180ºC.

In a bowl, place mixed nuts, stir in coconut oil and honey. Place nut mixture onto a baking tray and put into the oven for 8-10 minutes or until toasted. Set aside to cool.

In a small bowl mash the raspberries with a fork, then fold in the yoghurt gently. Set aside.

Sprinkle the flesh side of the fruit with coconut sugar and place the flesh side down into a frying pan on medium heat. Cook for 3-4 minutes then turn over. Add a small dash of water to the pan and stir the fruit for 30 seconds until caramelised and golden.

Place the fruit into a serving bowl, top with the nut crumble and drizzle with yoghurt mixture.

Photography by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers. Food preparation by Alice Storey & Georgina Larby. 

 

Kim Williams is a wellness coach, writer, food lover and the blogger behind Healthy Zest. It's Kim's mission to inspire mums to find their own brand of health and wellness, and inject some zest back into their lives. She is the author of Burst of Breaky.

Recipe by Kim Williams from Healthy Zest.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.