Baked Stonefruits with Butterscotch Yoghurt Dressing

INGREDIENTS

Butterscotch yoghurt

1 cup unsweetened Greek yoghurt
½ tsp vanilla essence
1 Tbsp brown sugar

Baked stonefruit

8 pieces of stoned fruit (apricots, nectarines, plums, peaches)
2 Tbsp brown sugar

METHOD

Butterscotch yoghurt

1. Mix vanilla essence through Greek yoghurt.
2. Sprinkle with brown sugar and briefly swirl through the yoghurt. Don’t completely mix through.
3. Set aside for 1 hour.

Baked Stonefruit

1. Cut fruit in half and remove stones.
2. Place fruit in baking tray and sprinkle with brown sugar.
3. Bake at 200oC for 20 to 25 minutes or until the sugar is bubbly and fruit has softened.
4. Serve the fruit either hot or cold topped with the butterscotch yoghurt.

Tip: If stoned fruit are not in season other fruit can be used. Try pears, pineapple and blueberries.

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