Recipe — Vanilla Roasted Nectarines with Salted Honey Drizzle and Labneh

Making the most of summer's stone fruit by using just enough heat to caramalise their natural sugars... 

Serves 3

For the nectarines:
2–3 nectarines, halved
2 tablespoons raw sugar
2 vanilla beans

For the honey drizzle:
2 tablespoons raw honey
1 tablespoon salted butter
1 pinch sea salt

For the labneh:
1 litre full-fat yoghurt
1 muslin cloth for straining
Optional garnishes: Freeze-dried raspberry powder Wood sorrel (a lemony-tasting weed found on the footpath) or other edible flowers


Spoon the entire tub of yoghurt into a muslin-lined colander. Gather all corners of muslin and tie or rubber-band together. Put the colander over a bowl and leave in fridge overnight. If possible, make sure there is a gap between the bottom of the colander and the bowl as a lot of liquid (whey) is released.

Nectarines and drizzle

Preheat oven to 180°C fan bake. Scrape seeds from vanilla beans into a small bowl and combine with the sugar. Place nectarine halves skin-down on an oven tray lined with baking paper. Scatter sugar mix over halves and place scraped vanilla beans on top. Place tray in the oven and roast for 15 minutes. While the nectarines are roasting, place the honey, butter and salt in a small saucepan and melt together over a low heat. Stir to combine. Once melted, remove from heat and set aside to cool slightly. Remove nectarines from oven and set aside to rest for 5–10 minutes. They should be sticky and soft when removed from oven – if they're still a bit hard, return them to the oven for 5 minutes.

To serve

Remove labneh from fridge – it will be thick and creamy from losing its liquid. Put the leftover whey in a container and keep in fridge (this liquid is often just discarded but it can be added to breads, smoothies, baking or used to ferment fruits.) Smooth labneh over the base of your serving dish (we used the Wundaire Pot Luck Bowl which we think is a perfect fit). Dot sticky nectarines over the top and pour honey-butter mix over top. Sprinkle with raspberry powder and wood sorrel. Beautiful served with nectarines still warm.

Recipe created by Jane Lyons. Featuring Potluck Sharing Bowl by Wundaire and Stonewashed Dove Grey Linen Table Cloth by Vida. 

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