Ingredients
¼ cup caster sugar
2 ripe yellow peaches, stones removed, quartered
4 slices fruit bread, toasted
1 cup Greek-style yoghurt
1 cup mixed berries (we used raspberries and blueberries), to serve
Small basil leaves, to garnish
Method
-
Put sugar on a small plate. Press cut side of each peach wedges into sugar to coat.
-
Heat a large non-stick frying pan over a medium-high heat then add peaches to hot pan. Cook, turning occasionally, for 5 minutes or until peaches are golden and coated in a toffee-like layer. Remove from heat and set aside for 10 minutes.
-
Spread toast with yoghurt, top with cooled peaches and drizzle with the pan juices. Scatter with mixed berries and garnish with basil leaves. Serve immediately.
