Peaches or Nectarines with Pistachios and Amaretto Yogurt Sauce (serves 4)

The first spring stone fruit is just beginning to appear on the market shelves, and you may need to bring it home and encourage it to ripen by placing in a paper bag on the counter for a day or two, but this simple dessert is worth the wait. It’s delicious with stone fruit, but if you need to it also works very well with strawberries.

This is an easy, but earthy and very sensual dish. I don’t peel the peaches, plums or nectarines 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 and serving this makes me feel like Sophia Loren looks! ~ Glyn

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


4 ripe peaches or the equivalent volume of nectarines/plums or other fresh fruit halved and sliced but not peeled
1 dash ground cardamom
6 ounces homemade thick yogurt (use Greek or Vegan if you prefer)
1 ½ oz amaretto
2 tbs roasted pistachios
2 tbs organic, local honey

Slice the fruit 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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