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
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.