Vanilla and star-anise roasted stonefruit with strained yoghurt

Caro Alberts, Nectarines, Peaches, Plums

serves 6


1 ltr double cream yoghurt
1/4 cup (60ml) honey
1 tsp (5ml) vanilla extract

1/2 cup (125ml) sugar
1 cup (250ml) apple juice
1/2 vanilla pod
2 star-anise *optional
3 nectarines, pips removed
3 plums, pips removed
3 peaches, pips removed
1/2 cup (125ml) flaked almonds, toasted


If you are making the strained yoghurt pour the yoghurt into a clean tea towel 1-2 day ahead of time and pop it into a sieve over a bowl. Leave it in the fridge so that the excess liquid can drain out. When you are ready to serve, stir the honey and vanilla through.

For the stonefruit, preheat the oven to 220C
Pop all the ingredients into a roasting tray and roast the fruit for 20 minutes.
Serve on the yoghurt with a scattering of flaked almonds