Peaches are plentiful and delicious at the moment and as I’m all about fresh and seasonal eating it seems remiss of me not to throw a delightful breakfast your way.
I just got back from the beautiful Bay of Islands where I feasted on freshly caught and smoked Kingfish (thank you Rob, Kate & especially Joe Joe the skilful 8 year old fisherman who landed the enormous catch). I supped on gorgeous Tua Tua’s (NZ shellfish, kind of like a big clam) at the perfectly positioned Duke of Marlborough Hotel in Russell and I sucked down some delicious grilled calamari salad with horopito (a native pepper tree herb) dressing from the brand new Charlotte’s Kitchen in Paihia.
On the way home we stopped for a decadent breakfast in Auckland which is where I found the inspiration for this recipe….for the life of me I can’t remember the name of the place but it is now exceedingly high in my top breakfast rankings. Beautiful fresh grilled peaches with a sticky syrup, big dollop of sweetened mascarpone and hazelnut praline. It goes without saying that this is not my traditional breakfast fare but the flavours were so delicious I decided to recreate them in a much healthier fashion so they can be enjoyed more frequently.
A friend did ask if this little crowd pleaser could double as a healthy dessert…I say, of course. It’s pretty enough to serve to guests at a dinner party and only you need to know it’s not as decadent as it looks.
Down to the nutritional nitty gritty…Peaches are naturally low in kilojoules (around 100j each) but contain lots of lovely goodies like vitamins A, C, E & K, 6 of the B group vitamins, antioxidants and fibre which helps keep you feeling fuller for longer. Great for the a kickstart to your day, a 3pm slump or a post dinner sweet treat. Versatile little buggers aren’t they?
- Prep Time : 5 minutes
- Cook Time : 5 minutes
- Yield : 2
Preheat your oven to 200°C. Roughly chop 2/3 of the hazelnuts and finely chop the other 1/3 (not necessary if you're in a rush...it's just prettier). Place the chopped nuts into a baking dish and pop into the hot oven for 3-5 minutes until toasted and browned. Remove from the oven and allow to cool. Alternatively, you could toast in a frypan which is speedier but the flavour isn't as nice.
Meanwhile heat a grill pan to a medium heat (or fire up the barbecue). Cut 2 of the peaches in half and 1 into quarters. Grills that aren't brand new have usually been seasoned with oil by use so you shouldn't need to add any extra. Place the peaches cut side down and grill for 2-3 minutes (turning the quarters halfway through) until they have nice scorched grill marks.
Add the maple syrup to the yoghurt and mix through then divide the mixture between 2 plates, smearing along the plate with the back of a spoon. Divide the peaches between the 2 plates, sprinkle with the toasted hazelnuts and garnish with the mint leaves.