Brunch. What to serve? Something benedict? Pancakes? Scrambled eggs?
Here’s a different idea from John Whaite’s brilliant Perfect Plates in 5 Ingredients. Nectarines, or peaches, are nearing high season now. Ripe, juicy and filled with flavor, here you top them with a cobbler topping straight from John’s very English garden. Thyme and honey, plus strawberry yogurt, make the cobbler a savory and sweet complement to that sweet nectarine base.
John notes that any soft stone fruit will work here. Apricots would offer a sharper flavor, but might require a tad more honey.
Nectarines with a Cobbler of Thyme, Honey and Strawberry Yogurt
Yield: serves 2 to 4
Ingredients:
- 4 nectarines
- 5 teaspoons honey, plus a little extra to drizzle
- 3 sprigs of thyme (I use lemon or broad leaf)
- ¾ cup self-rising flour
- ⅔ cup strawberry- flavored yogurt
- Sea salt flakes
- 1 tablespoon unsalted butter, at room temperature
Preparation:
Preheat the oven to 400°F.
Slice the nectarines in half, then carefully remove the pits— the best way is to very gently twist the two halves back and forth in opposite directions until loose enough that one half comes free from the pit. Remove the pit from the other half with a teaspoon, gently. Slice each half into four, and put into a roasting pan. Spoon over 2 teaspoons of the honey and toss together with the thyme.
For the topping, toss the flour in a mixing bowl with the smallest pinch of sea salt. Rub the butter into the flour until evenly dispersed and the flour resembles inelegant, yet fine bread crumbs. Pour the yogurt and remaining honey into the bowl and stir in—just until well amalgamated; you don’t want to overmix this. The mixture should be very thick, but scoopable. Leave the dough to rest for 15 minutes, then spoon fairly even tablespoonfuls randomly over the nectarines.
Bake for 25 to 30 minutes, or until the nectarines are juicy and hot, and the topping has swollen and is a light golden- brown color. Serve warm.