Mindfulness Factors | Healthy | Quick & Easy | 5 minute dessert | Plant-Based | Vegetarian | Vegan-Option | Low-Fat
Serves | 2
Prep | 2 mins
Cook | 3-5 mins
My love affair with griddled fruits started at upscale Uruguayan Restaurante Garzon by Francis Mallmann (the king of open-fire cooking), when I had the best dessert of my life; griddled Oranges. I’ll never forget the unexpected delight of eating something so simple yet so delicious, with the richness of the caramelised sugar pairing beautifully with the zesty acidity of the orange. Here, I’ve replaced the orange with supersweet nectarines and paired with Greek yoghurt and pecans to cut through the sweetness. It’s a lovely quick dessert, ideally eaten in the garden on a warm summer evening. Enjoy x
Ingredients
2 nectarines, pitted and halved
4tbsp low-fat Greek yoghurt (or plant-based substitute for a vegan alternative)
Handful of pecans, rough-chopped or whole, your choice
Drizzle of extra virgin olive oil
Method
Brush a skillet or large frying pan with a little olive oil and heat on high
Add the nectarines cut-side down and reduce the heat to low. Cook for 3-5 mins for a light-to-heavy char
While the nectarines cook, gently swirl the Greek yoghurt into a couple of dessert bowls. Rough-chop the pecans if you like, or leave them whole
Gently press the nectarines into the Greek yoghurt and sprinkle over with the pecans
Swirl over a little maple syrup or, in my case, some homemade limoncello from a neighbour in my village, with the lemon further balancing out the sweetness of the nectarine (lemon syrup would work just as well too). Alternatively, opt for no dressing at all and keep it beautifully simple
Enjoy x
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