Ingredients

  • 100g(4oz) (½ cup) caster sugar
  • 4 tbsp roughly chopped shelled pistachio nuts
  • 4 firm ripe peaches,halved and stoned
  • 50g (2oz) (8 tbsp) Kerrygold butter, at room temperature
  • 2 tbsp caster sugar
  • Good pinch of ground cinnamon
Print recipe

Directions

  1. Preheat the grill to high. Line a sturdy baking sheet with parchment paper.
  2. Sprinkle two-thirds of the sugar into the base of a heavy-based pan and scatter the pistachio nuts on top. Heat gently for 2-3 minutes until the mixture is a golden colour.
  3. Immediately pour the mixture onto the lined baking sheet and leave to cool and harden. It is essential that you do this quickly as the sugar turns from golden to black in seconds.
  4. Meanwhile, put the peaches cut side up in an ovenproof dish that just fits them snugly.
  5. Mix together the butter, remaining sugar and the cinnamon in a bowl and then divide between the peaches, placing a small amount into the cavity left by the stone.
  6. Place under the grill for 8-10 minutes until sticky and golden, basting occasionally.
  7. Transfer the peaches onto plates and add a dollop of yoghurt to each one. Roughly break up the pistachio brittle and scatter on top to serve.

This dessert is packed full of different textures that you get in one mouthful! The sweet, sticky peaches with cool, creamy yoghurt and crisp nutty brittle...who needs whipped cream? It is sure to delight all of your guests and will leave no one feeling that they haven’t indulged.

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

At Home With Kerrygold

Cheesy Veggie pizza

For the Pizza dough   Mix the yeast and water to...

Main courses

Mac & Cheese

Easy to make, classic comfort food. For those hungry for more, flavoured vers...

Serves 3
Baking

Raspberry Bundt Cake

Method: Sift the flour and baking powder. Melt the...

Starters

PAN FRIED POTATO DUMPLINGS

Put the flour and salt into a bowl and add the butter. Mix it through...

Main courses

MONKFISH AND CHORIZO BROCHETTES

Remove the skin from the chorizo as best you can and cut into half cm...

Serves 4
At Home With Kerrygold

Lamb Shank Broth

Paul Flynn's lamb shank broth serves 6. Preheat the oven to 1...

see more