summer fruit yoghurt pots

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These are really simple to make and taste the business. Make them in summer when the fruit is in season. Change up the stone fruit depending on what you can find. Nectarines or peaches, white or yellow, it doesn’t really matter. Same with the berries. Raspberries and blueberries are great, but so are strawberries and even blackberries if you can get your hands on them. The compote and amaretti are sweet enough that you don’t need sweetened yoghurt for this.

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(makes 8 pots)

½ litre thick unsweetened yoghurt
6 medium peaches
½ vanilla pod
½ cup white wine (optional)
handful each of whole almonds and hazelnuts
punnet each of raspberries and blueberries
100g dry amaretti biscuits
2 tsp icing sugar
2 tbsp caster sugar (or to taste)


Start by making a compote of the stone fruit. Bring wine (or some water) to the boil with the seeds from the vanilla pod. Chop stone fruit and simmer until the flesh falls apart and the mixture has thickened. Add caster sugar to taste. Remove from heat and allow the compote to cool completely.
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While the compote is cooking, preheat the oven to 180°C. Roughly crush the nuts and rinse them in cold water in a sieve. Sprinkle the nuts with the icing sugar and make sure they are well coated. Spread the mixture on a sheet of baking paper and toast in the oven till golden.
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Start assembling the pots by crumbling the amaretti biscuits into the bottom of some whiskey glasses or old yoghurt pots. Alternate layers of yoghurt and compote and top with the fresh berries. Crumble the toasted nuts just before serving so they stay crunchy.

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