Recipes – № 78
Summer Fruit with Sheep's Milk Yogurt and Honey
When you find the perfect peach, juicy and sweet, it's best not to mess with it too much. I'd eat the first one or two directly over the sink and save the rest for a Greek-inspired dessert with some other summer fruit, yogurt, honey and almonds. The recipe is laughably simple, but that's the point.
Serves 4
1 ½ lbs summer fruit. A mix of perfectly ripe peaches and/or other stone fruit and summer berries such as raspberries, blackberries, blueberries or strawberries. Avoid red-, white- or blackcurrant or gooseberries, which are too sour for this dish.
1 lb sheep's milk yogurt. Look for a good balance of acidity and creaminess. Mix with some cow's wholemilk yogurt if necessary.
¼ cup honey. The best you have.
¼ cup sliced almonds (skinless)
Divide the yogurt between 4 serving bowls. Top each with a tablespoon of honey. Remove the stones from the stone fruit and cut into bite-sized pieces. Wash and pick over the berries, core any strawberries and top the bowls with all the fruit.
Heat a heavy-bottomed pan over medium-low heat. Toast the sliced almonds for 30 seconds or so, shaking the pan frequently, until fragrant and beginning to turn golden. Remove the almonds from the pan immediately, sprinkle on the fruit and serve.
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