The Prahran Market in Melbourne isone of editor, Helen Perry’s favourite food destinations when visiting this beautiful city. The fresh meat and produce, pasta and deli treats never fail to thrill and the market’s emphasis on seasonal fruit and vegetables always turns up great recipe ideas.
Here is just one from Tobie Puttock.
• 4 peaches, halved, stones removed
• 1 teaspoon extra virgin olive oil
• 1 cup of white wine
• 1/4 cup honey
• 1 vanilla bean, split lengthways, seeds scraped out
• 50g shelled pistachio nuts, lightly smashed in mortar and pestle
• 1 tbsp of low-fat Greek-style yoghurt (per portion)
For the perfect grilled peaches, pre-heat the oven to 180 C, and line a baking tray with baking paper.
Brush the cut flesh surface of the peaches with extra virgin olive and place onto a pre-heated grill plate or barbecue for about three minutes, use a spatula to carefully lift and rotate the peaches 45 degrees and continue to cook for a further three minutes until you have lovely charred marks on the peaches.
While the peaches cook, combine the wine, honey and vanilla seeds in a small pot. Bring to the boil then reduce to a simmer for one minute.
Transfer cooked peaches (cut side up) to the lined baking dish, pour the vanilla syrup over the top and pop into the pre-heated oven for 20 minutes or until the peaches are soft and tender.
Serve warm with syrup and pistachio nuts poured over the top as well as a healthy dollop of Greek yoghurt.