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Jasmine-infused stone fruit with halva yoghurt
Jasmine-infused stone fruit with halva yoghurt
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Prep Time:
65 minutes
Cook Time:
Total Time:
65 minutes
Enjoy a delightful summer treat wherever you go with this sweet and portable package.
Ingredients:
  • 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
  • 140g (1/2 cup) Greek Style Yoghurt
  • 180ml (3/4 cup) pouring cream
  • 150g pistachio halva, (see note) crumbled
Instructions:
  • In a small bowl, infuse a tea bag with 250ml (1 cup) of boiling water and let it steep for 5 minutes.
  • In a large bowl, arrange stone fruit slices, sprinkle with sugar and citrus zest, and drizzle with passionfruit. Pour in tea followed by orange juice. Chill in the refrigerator for at least 1 hour or up to 1 day.
  • Using an electric mixer, whip yoghurt and cream until soft peaks form. Chill until ready to use. Gently fold in halva just before serving or up to 4 hours ahead.
  • Combine juicy, sweet peaches with creamy halva yogurt for a delicious and elegant dessert.

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