Char-Grilled Summer Stone Fruit with Scented Yoghurt

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.

Similar dishes include Blueberries with Bay Custard and Gin. Strawberry and Peach Lassi, Peaches with Asian Flavours, and Watermelon and Peach Salad.

Browse all of our Peach recipes, Fig Recipes and our Desserts. Or browse our Mid Summer dishes.
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