Pan-Roasted Peaches with Greek Yoghurt, Thyme Honey and Walnuts

Olive oil in a dessert? In Greece, always. Caramelising peaches in extra virgin olive oil gives them a gentle, fruity richness, and served warm over cold Greek yoghurt with Cretan thyme honey they become the easiest dessert or breakfast you will make this year. A pinch of dried thyme echoes the honey.

Serves 2 - 10 minutes

Ingredients

• 3 ripe peaches or nectarines, stoned and cut into wedges
• 1 tbsp APSOGO Extra Virgin Olive Oil
• A pinch of ground cinnamon
• 300g thick Greek yoghurt
• 2 tbsp APSOGO Organic Greek Thyme Honey
• 2 tbsp walnuts, toasted and chopped
• 1/2 tsp APSOGO Organic Greek Thyme
• A tiny pinch of APSOGO Greek Sea Salt Blossom

Method

1. Heat the olive oil in a frying pan over a medium-high heat. Add the peach wedges in a single layer and cook for 2-3 minutes on each side until caramelised and just soft. Sprinkle with cinnamon.
2. Divide the yoghurt between two bowls and spoon the warm peaches and their juices on top.
3. Scatter over the walnuts, then crumble over the thyme between your fingers.
4. Drizzle with thyme honey and finish with a few flakes of sea salt.

Tip

In autumn and winter, swap the peaches for pears, apples or figs.

All the APSOGO ingredients in this recipe are available at apsogo.com.