Jasmine-infused stone fruit with halva yoghurt

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Jasmine-infused stone fruit with halva yoghurt

Description

Whether at the park, on the beach or in your garden, this sweet package is all about enjoying the best days of summer.

Cooking Time

Preparation Time :1 Min

Cook Time : 0 Min

Total Time : 1 Min

Ingredients

Serves :
  • 1 jasmine-tea bag


  • 4 peaches, quartered, stoned


  • 4 white nectarines, quartered, stoned


  • 4 apricots, halved, stoned


  • 220g (1 cup) caster sugar


  • 3 large oranges, zest peeled into thick strips, juiced


  • 4 passionfruit, pulp removed

Directions

  • Place tea bag in a small bowl, then pour over 250ml (1 cup) boiling water and leave to steep for 5 minutes.
  • Layer stone fruit in a large bowl, scattering with sugar and zest, and drizzle with passionfruit. Pour over tea, then orange juice. Refrigerate for at least 1 hour or for up to 1 day.
  • To make halva yoghurt, using an electric mixer, whisk yoghurt and cream to soft peaks. Refrigerate until needed. Fold in halva before serving or up to 4 hours in advance.
  • Serve peaches with halva yoghurt.