Fresh Peaches = Summer on a Plate!

MM - Jan 2019 - Peaches with Labne & Almond Crumb

This week I have another recipe from fellow foodie Jen Pomeroy ( She recently managed to score a 12kg box of peaches at a bargain price, so had to get creative in the kitchen cooking and preserving the peaches before they were past their best. This recipe Jen has developed is a very simple and light summer dessert, and a perfect finish to a BBQ or summer salad. The peaches went down a treat on our shoot day, and I definitely fulfilled my role as chief taste tester by having seconds and thirds! They’re also fantastic as leftovers the next day on your breakfast cereal. Any stone fruit would work well instead of the peaches, as well as fresh figs.

Start this recipe a day in advance as the labne needs time to hang.




Recipe by Jen Pomeroy - The Modern Mess


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Honey Labne
500 g Greek style yoghurt

2 tbsp honey (50 g)

2 tsp fresh ginger, finely grated on a microplane 
200 g mascarpone 

Spiced Almond Crumble
70 g almonds, chopped 
40 g flour (can use gluten free flour)

40 g sugar

40 g almond meal 
1 tsp ground ginger

½ tsp ground cinnamon or cardamon 
pinch of salt

60 g butter, cold 

Honey Peaches 

4 large peaches, halved & stones removed

2 tbsp honey

40 g butter, cut into 8

1 sprig fresh thyme, leaves picked (optional) 
honey, extra to drizzle


Ginger Labne 
Mix together the yoghurt, honey and ginger. Line a sieve with a clean cloth, piece of muslin or a tea towel and pour in the yoghurt mixture. Gather the sides together and tie the top with string. Place the yoghurt mixture in a sieve over a bowl, and refrigerate overnight (or up to 48 hours). To let the whey drain away, creating a thick delicious yoghurt ‘cheese’. 

Put the mascarpone in a small bowl and then fold in the strained labne. Feel free to add more ginger if you like a good ginger hit! Cover and place in the fridge until ready to use. 

Spiced Almond Crumble 
Add the nuts, flour, sugar and almond meal and spices to a bowl. Rub in the butter, until it starts forming a crumble like dough. Spread the mixture out on a tray and bake at 180°C for about 10 - 12 mins or until golden. Cool and store in a container until ready to use. This step can be done in advance. 

Grilled Honey Peaches 
Heat the oven grill on high. Place the halved peaches in a roasting pan, cut side up. Place a little butter on each half, then drizzle with honey and a sprinkle of thyme leaves if using. Put the peaches in the oven under the hot grill, and grill until caramelised on top, about 5 - 10 mins depending on your oven. Roasting them in a hot oven also works well. Half way through the cooking process, spoon the buttery honey juices over the fruit. When peaches are cooked and coloured nicely, remove from the oven. 

Serve warm or at room temperature. Spoon the Honey Labne mixture on a plate, top with one or two peach halves, then sprinkle over the Almond Crumble. Finish by spooning over some more of the juices from the roasting pan and a drizzle of honey. 

All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2019