Sunday, October 11, 2009

Pan Seared Nectarines with Caramelized Vanilla-Scented Yogurt

Pan Seared Nectarines with Caramelized Vanilla-Scented Yogurt
Serves 4

1/2 cup brown sugar
4 nectarines, peaches, or a few plums or pears ~ halved and stones/seeds removed
1 1/2 cups thick, natural, unflavored yogurt (Greek yogurt works great)
2 teaspoons vanilla extract
2 tablespoons brown sugar

Sprinkle the 1/2 cup brown sugar on a flat plate & press fruit halves, cut-side-down into the sugar. Place fruit, cut-side-down in a wide frying pan which has been heated over medium-high flame. Allow to cook for 1 minute or until golden brown, remove fruit from the pan and place (cut side up) on serving plates, spoon any juices evenly over each piece of fruit.
To make the caramelized yogurt:
Stir vanilla extract into the yogurt, place in a serving bowl (or individual serving bowls), sprinkle remaining brown sugar evenly over the yogurt and allow to stand for about one minute or until sugar has dissolved.
Serve right away.
Recipe adapted from Donna Hay