Pan seared peaches with dukkah
Its stone fruit season. Here is a really simple way to make your peaches look and taste fancy. The dukkah brings an exotic twist. Try it as a special weekend breakfast or impress your friends as a simple dessert when hosting a BBQ.
If your peaches are as hard as hand grenades, put them in a paper bag for a couple of days on a window sill. Chargrilling peaches helps to soften them a little further and the natural sugars will caramelise.
Serves two
Ingredients
2 tbpn hazelnuts (roasted, unsalted)
2 tbpn almonds (roasted, unsalted)
2 tspn sesame seeds (white and/or black, toasted)
2 tspn coriander seeds
1 tspn fennel seeds
1.4 tspn ground cumin
sea salt to taste
1 tspn butter or coconut oil
2 peaches, halved, pits removed
1/2 cup yogurt - dairy or coconut
mint leaves to garnish
Method
Combine the hazelnuts, almonds, sesame seeds, coriander seeds, fennel seeds, cumin, and salt into a food processor or blender. Process until you reach a coarse grainy texture. Set aside.
Heat a pan over medium-high heat. Once hot, add the butter/oil. Place the peaches on the pan cut side down. Sear for 4 to 5 minutes, until charred. Alternatively, brush the cut sides with oil and place on a BBQ cut side down.
Divide the yogurt evenly between bowls. Add the peaches and top with dukkah and mint leaves, if using.
Food Facts
Peaches are high in fibre, vitamins, and minerals. They also contain beneficial plant compounds like antioxidants, which may help protect your body from ageing and disease.