Poached peaches with yoghurt and praline

Poached peaches with yoghurt and praline
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 1000 gr yoghurt
  • 1 lime
  • 16 gr vanilla sugar
  • 50 gr white sugar
  • 20 gr almonds
  • 1 orange
  • 300 gr white wine
  • 60 gr sugar
  • 4 peaches
  • 250 gr strawberries
  • almonds
  • fresh mint
  1. Place a sieve in a bowl without it touching the bottom. Moisten a tea towel and line the sieve.
  2. Pour the yoghurt in the lined sieve and place in the refrigerator to drain for several hours, pouring away every now and then the liquid that will drain though the cloth in the bowl.
  3. Scoop the thickened yoghurt from the tea towel in a clean container and flavour as desired with, the vanilla and the lime zest. Store in the fridge until needed.
  1. Minx the sugar with some cold water and cook to a blond caramel. Turn of the heat and add the chopped almonds. Pour onto baking paper and allow to cool and harden.
  2. When cool, chop in a food processor until fine crumb and store in an airtight container.
  1. Zest the orange and press the fruit. Mix the zest, orange juice with the white wine and sugar and bring to a simmer. Quarter the peaches and poach several minutes until soft but not mushy.
  2. Remove the peaches and reduce the poaching liquor until syrupy.
  1. Quarter the strawberries and chop the almonds.
  2. Spread the thick yoghurt into bowls or onto a plate. Decorate with the lukewarm peached, reduced poaching liquid, strawberries, almonds, praline and fresh mint.
Stuff to know
It is recommended to use fresh peaches for this dessert.
Only add the praline last minute or it will go soggy.
Don’t cook the caramel too dark or it will taste burnt.