This is a recipe that epitomises the height of Summer in Australia. Beautiful sun ripened stone fruits, grilled on an Aussie BBQ, and drizzled with a sweet scented yoghurt. It really is the best of recipes for this time, perfect perhaps for an Australia Day BBQ.
It is an Ottolenghi recipe, from his beautiful Plenty More book. We’ve cooked most of the recipes from this book, and have loved them all. In this recipe, Ottolenghi uses Lemon Geranium Water – a Tunisian ingredient that is more difficult to find locally. Orange Blossom Water is a good substitute (as is any other floral water).
We feel free to make substitutes in Ottolenghi’s recipes. See notes below the recipe about the fruit combination that we used. We are lucky enough to have lavender growing in our garden, but if it is not available to you, please omit it. I’ve also used Tulsi and mint leaves today, as sweet basil was not available. Mint is a really nice substitute.
Char-Grilled Summer Stone Fruit with Scented Yoghurt
4 peaches and/or nectarines, pitted and cut into 6 wedges (500 g net)
6 apricots, halved and pitted (200g)
3 tspn olive oil
3 large ripe figs, torn into 2 or 3 pieces (180g)
2 tspn aniseed or fennel seeds, toasted and finely crushed
10 g small basil leaves
1 tspn fresh lavender (optional)
150g full–fat Greek yoghurt
1 Tblspn thyme flower honey or other floral honey, or use lavender sugar or rose sugar
3 tspn lemon geranium water or orange blossom water
1.5 tspn lemon juice
Place a large char-grill (ridged griddle) pan on high heat until very hot. Alternatively the grill on an Aussie style BBQ can be used.
If any of the fruit is soft, leave it aside. In a bowl, mix the hard peaches, nectarines and apricots with the oil (reserve any soft, ripe fruit). Place them on the char-grill pan and cook for 1–2 minutes each side, or until charred and slightly softened. Remove and set aside to cool.
To make the scented yoghurt, mix the yoghurt, honey and lemon geranium water nor orange blossom water. Stir in the lemon juice and refrigerate until needed.
Before serving, arrange the grilled and soft fruit on a large platter and dot with the torn figs on top. Drizzle the yoghurt sauce over the fruit, leaving parts of the fruit exposed. Sprinkle over the ground seeds, then the basil leaves. Finish with the fresh lavender and serve.
recipe notes and alternatives
Any combination of Summer stone fruit in season can be used for this dish, Locally, figs are not readily available/cost effective until late in Summer, so we have left them out.
Serve these for breakfast for a delightful change. Sprinkle with a little toasted oats.