Vanilla Baked Stone Fruit
 
Prep time
Cook time
Total time
 
Ingredients
  • 3 peaches
  • 3 apricots
  • 2 oranges
  • 1 cup orange juice
  • 1 vanilla bean
  • 1T honey
  • 1 500ml tub greek yogurt
  • 1 handful pistachios
Instructions
  1. Bring a large pot of water to the boil and preheat the oven to 180C (356F).
  2. Using a sharp knife, make a shallow cross in the bottom of each peach and carefully drop them, one by one , into the boiling water for 30 seconds then remove and allow to cool.
  3. In the mean time prepare the oranges by peeling* `a vif'. Catch the juices in a bowl while doing this and when all the segments have been removed, squeeze the orange and combine the remaining juice with the cup of orange juice so that you have roughly 2 cups.
  4. Bring the orange juice to a slow simmer on medium heat. Cut the vanilla pod lengthways and scrape out the seeds. Add both the pod and the seeds to the orange juice and allow it to infuse.
  5. When the orange juice has reduced to a thick, syrup consistency, add the honey.
  6. Peel the skin off the peaches and cut them into pieces along with the apricots then place them on a baking sheet lined with grease proof paper. Using a pastry brush, brush some of the orange syrup over each piece of fruit and pop them in the oven for 20 minutes to bake.
  7. Remove them from the oven, brush again with the syrup and allow to cool. Keep a little bit of syrup to the side to drizzle at the end.
  8. Roughly chop the pistachios and roast them in the oven for 10 minutes then remove and sprinkle with a pinch of sugar.
  9. Divide the peaches, apricots and orange segments between your 6 bowls, add a good dollop of yogurt, sprinkle the pistachios over the yogurt and finally drizzle the remaining syrup over the fruit and yogurt. Serve and Savor.
Recipe by The Luminous Kitchen at http://theluminouskitchen.com/vanilla-baked-stone-fruit/