Servings : 4
Prep Time : Compote 15 mins Labneh 5 mins plus 24 hr draining time.
Ready In :
This delicious dish can be served as a dessert or topped onto pancakes or porridge for a decadent and stylish weekend breakfast.
Vegan, gluten-free, can be dairy-free without the labneh.
Level of Difficulty:
1/5
Compote
Ingredients
- 2 peaches
- 2 nectarines
- 1 orange
- 1 cup water
- 1/2 cup white sugar
- 1/3 cup Cointreau (or Grand Marnier)
- 1/2 cup (100g) Australian Prunes, pitted or whole
- Cinnamon stick
- Star anise
Method
- Chop stone fruit into pieces, remove approx. five strips of orange peel (with a peeler) and squeeze juice. Put into a saucepan with water, Cointreau, cinnamon stick, star anise, sugar and prunes.
- Cook over low heat, stirring occasionally, until sugar dissolves and fruit is soft. Discard the orange peel and spices before serving.
Labneh
Ingredients
- 2 cups natural yoghurt
- 1 tsp salt
Method
- To make the labneh, place 2 cups of natural yogurt in a bowl and stir in 1 tsp salt. Pour the salted yoghurt into a colander lined with cheesecloth and drain for approximately 24 hours, covered, in the fridge.
Nutrition
Per serve (4 serves): Energy 1015kJ • Protein 7g • Total fat 5g • Saturated fat 3g • Total Carbohydrates 30g
• Total sugars 29g • Dietary fibre 2g • Sodium 650mg
25g prunes per serve (half of daily 50g serve of prunes)
- Source of protein
- Source of Fibre
