Ingredients
| 300g puff pastry | |
| 50g butter | |
| 100g sugar | |
| 6 Golden Queen peaches, stoned, each sliced into 6 wedges | |
| ABBAMELE | |
| 200g honeycomb | |
| juice & zest of 1 orange | |
| juice & zest of 1 lemon | |
| HUNG YOGHURT | |
| 300g sheep’s milk yoghurt (we use Anabelle brand) |
View the recipe collection here
Instructions
| 1. | Heat the oven to 200°C/180°C fan. |
| 2. | Use a 27cm ovenproof frying pan as a template to cut out a circle of puff pastry. |
| 3. | Melt the butter in the pan over a low heat, stir in the sugar for a few minutes until it has dissolved, then add the peaches. |
| 4. | Cook over a medium-high heat for 5 minutes until bubbling and the sauce has thickened. |
| 5. | Remove the pan from the heat, then lay the puff pastry circle on top. |
| 6. | Carefully tuck the edges in using a tablespoon. |
| 7. | Bake for 25 minutes, or until the pastry is golden brown. |
| 8. | Leave to stand for 2 minutes before turning out onto a plate. |
| 9. | Serve with abbamele and sheep’s yoghurt. |
| 10. | ABBAMELE |
| 11. | Put all the ingredients into a saucepan and bring to the boil. |
| 12. | Keep at a steady simmer for about 5 minutes. |
| 13. | The correct consistency is when the bubbles start becoming larger and the juice has nearly evaporated. |
| 14. | You can test the consistency on a plate by running a few drips over it – it should resemble the consistency of a caramel. |
| 15. | This can be done the day before. |
| 16. | HUNG YOGHURT |
| 17. | Line a sieve with cheesecloth. |
| 18. | Put the yoghurt into the sieve and stand the sieve over a bowl. |
| 19. | Cover and refrigerate overnight. |
| 20. | Lightly whisk or fold before serving. |
Recipes and food styling Tom Hishon & Stefania Palermo / Photography Tony Nyberg