Peaches with Pistachios and Amaretto Yogurt Sauce (serves 4)

This is an easy, but earthy and very sensual dish. I don’t peel the peaches because I really enjoy the added texture, but if you don’t like the peels, by all means remove them.  The crunch from the nuts and contrast between the honey and the yogurt are delightful and preparing this makes me feel like Sophia Loren looks!

Caution: This dish has been known to elicit spontaneous proposals of marriage (or other less permanent liaisons). Discretion is advised.

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4 ripe peaches halved and sliced but not peeled
1 dash ground cardamom
6 ounces homemade thick yogurt (use vegan if you prefer)
1 ½ oz amaretto
2 tbs roasted pistachios
2 tbs organic, local honey

Slice the peaches into a bowl. Toss with 1 tbs of the amaretto and the cardamom. Refrigerate until ready to serve. Just before serving, combine the remaining amaretto with the yogurt to make a sauce. Place the peaches into shallow dishes or old fashioned champagne glasses. Top with the sauce and sprinkle on the pistachios. Drizzle with the honey and serve.

This entry was posted by Glyn Ruppe-Melnyk.

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